Cayenne Pepper
Capsicum annuum
Slender red pepper, 30,000–50,000 Scoville, a universal kitchen condiment.- Exceptional source of capsaicin with proven analgesic properties
- Rich in vitamin C, vitamin A and protective antioxidants
- Stimulates metabolism and supports cardiovascular health
Origine des graines : Pays-Bas
Certification bio NL-BIO-01.528-0006532.2025.002
GTIN : 3770042795062
Plant Profile
Cultivation Calendar
Growing Tips
Sowing and Germination Conditions for Cayenne Pepper
Cayenne pepper is sown indoors from January or February to benefit from a long growing season favorable to good production. Germination is directly dependent on heat: the substrate temperature must be maintained between 25 and 28°C continuously for satisfactory emergence within 10 to 15 days. A heat mat is strongly recommended. Use light sowing compost, slightly moistened, and sow 2 seeds per cell at 5 mm depth. Cover with plastic film or a transparent cloche to maintain moisture and ambient warmth. Supplementary lighting via a horticultural LED tube significantly improves young plant quality in January and February.
Young Plant Development Through to Planting
From germination, expose plants to maximum light while maintaining heat above 20°C. Thin to one plant per cell when both shoots are clearly visible. At the 4 to 6 true-leaf stage (6 to 8 weeks after sowing), pot on into 10–12 cm containers with enriched compost. Light starter fertilization with diluted liquid compost stimulates the root system without forcing aerial growth. Progressively acclimatize plants outdoors from May before final planting after the last frost dates.
- Temperature: 25–28°C, heat mat essential
- Humidity: Slightly moist substrate under plastic film
- Light: Artificial lighting recommended January–February
- Transplanting: 4–6 true leaves, in May into 10–12 cm pots
Key Points
- Temperature: 25–28°C, heat mat essential
- Humidity: Slightly moist under film
- Light: Artificial light in January–February
- Transplanting: 4–6 true leaves, May
Planting Cayenne Pepper in Open Ground
Outdoor planting takes place from late May, only once night temperatures regularly exceed 15°C. Choose the warmest and sunniest position, sheltered from cold winds, with light, deep and well-drained soil. Incorporate a good amount of mature compost (4 to 5 litres per m²) and a phosphorus and potassium-rich organic fertilizer to establish a fertile base. In regions with cool summers (Alsace, mountain areas), tunnel or thermal fleece cultivation accelerates production and ensures satisfactory harvests even in cooler summers.
Planting Out and Post-Planting Care
Plant each pot at the same depth as the container with a spacing of 40 to 50 cm between plants. Water generously at the base immediately after planting. Install a solid stake for each plant at planting time to anticipate the future fruit load. A mulch of 8 to 10 cm of straw or hay around the base keeps the soil warm and moist, two conditions essential for good fruiting. In the event of persistent cool weather in the first weeks, maintain a frost fleece at night.
- Depth: Same as container
- Spacing: 40–50 cm between plants, 60 cm between rows
- Watering: Generous at planting, then moderate and regular
- Mulching: 8–10 cm straw or hay to maintain warmth and moisture
Key Points
- Depth: Same as container
- Spacing: 40–50 cm between plants
- Watering: Generous then moderate
- Mulching: 8–10 cm for warmth and moisture
Care and Management of Cayenne Pepper
Cayenne pepper maintenance rests on a rigorous water balance: neither prolonged drought that causes flower drop, nor excess water that promotes root rot. Water regularly at the base, 2 to 3 times per week in summer, ensuring the soil remains slightly moist without becoming waterlogged. Bimonthly fertilization with organic tomato fertilizer (rich in K and P) from first flowering considerably improves pepper caliber and quality. Remove the first flowers appearing before 8 weeks after planting to strengthen plant structure and obtain a later but more abundant production.
Specific Health Management for Solanaceae
Cayenne pepper shares with tomatoes and aubergines sensitivity to the same pests and diseases. Green and black aphids readily colonize stems and leaf undersides: intervene at the first colonies with a forceful water jet or diluted black potassium soap solution. Red spider mites proliferate in hot, dry conditions: spray water on foliage morning and evening to increase humidity. Blight and botrytis manifest in wet summers: improve ventilation and promptly remove affected parts. Crop rotation (minimum 3 years between solanaceae) remains the most effective preventive measure.
- Soil type: Rich, slightly acidic pH 6.0–6.8, well-drained
- Care: Bimonthly organic fertilization, staking, removal of first flowers
- Watering: 2–3 times/week at base, no excess or drought
- Prevention: 3-year solanaceae rotation, monitor aphids/mites
Key Points
- Soil type: Rich, slightly acidic pH 6.0–6.8
- Care: K-P bimonthly fertilization, staking
- Watering: 2–3 times/week, moderate and regular
- Prevention: 3-year rotation, monitor solanaceae pests
Harvesting Cayenne Peppers
Cayenne peppers reach full maturity in France between 90 and 120 days after planting. They ripen from green to bright red, a process that can take 3 to 4 weeks. Harvest according to use: green for pickles and fresh preparations, bright red for drying and pepper powder. Always use gloves as capsaicin strongly irritates skin and mucous membranes. Cut peppers with clean scissors leaving 1 to 2 cm of stem to slow dehydration. Regular picking stimulates the production of new fruits throughout the season.
Preservation and Processing: Drying, Powder and Pickles
Drying in open air or in the oven is the most traditional and effective preservation method for cayenne pepper. Thread peppers on a string and hang in a warm, dry, well-ventilated location for 2 to 4 weeks. An oven at 60–70°C for 8 to 12 hours gives a comparable result. Dried peppers are easily ground into cayenne powder in a spice grinder, to store in an airtight jar away from light. Freezing whole fresh peppers preserves capsaicin and color very well. Bottling in cider vinegar produces excellent hot pickles keeping 1 to 2 years.
- Period: August–October, 90–120 days after planting
- Stage: Green (fresh use) or bright red (drying/powder)
- Method: Clean scissors, gloves mandatory, 1–2 cm stem
- Storage: Drying (powder), freezing or vinegar pickles
Key Points
- Period: August–October
- Stage: Green (fresh) or red (drying)
- Method: Clean scissors, gloves mandatory
- Storage: Dried powder, freezing or pickles
Cayenne Powder: a Universal Spice in World Cooking
Cayenne pepper is one of the most universally used spices in the world. Its dried, ground form — the famous cayenne powder — elevates soups, sauces, marinades and meats with direct, straightforward heat. In Cajun and Creole cooking, it is essential in gumbo and slow-cooked dishes. In Mexican cuisine, it features in chilli powder. Fresh green peppers are cooked into chutney, salsa and homemade hot sauce. Thinly sliced and macerated in olive oil, it produces a precious spiced flavored oil for pizzas, pasta and Mediterranean dishes.
Capsaicin, Medicinal Properties and Precautions
Capsaicin in cayenne pepper is one of the most studied bioactive compounds in food pharmacology. It possesses analgesic properties (used in topical creams against joint pain), thermogenic properties (stimulates metabolism) and cardiovascular benefits (improves circulation). Cayenne pepper is rich in vitamin C, vitamin A, capsaicinoids and flavonoids. In regular and moderate culinary use, it contributes to cardiovascular and digestive health. Always handle with care: wear gloves when cutting fresh peppers and avoid contact with eyes. To calm mouth heat, consume milk, yogurt or oil — never water.
- Flavor profile: Intense, direct heat, slightly fruity
- Classic uses: Cayenne powder, hot sauces, flavored oil, pickles
- Best pairings: Grilled meats, legumes, dark chocolate, citrus, garlic
- Storage: Airtight powder 2 years, vinegar pickles 1–2 years, freezing
Key Points
- Flavor profile: Intense direct heat, slightly fruity
- Classic uses: Cayenne powder, spiced oil, salsas
- Best pairings: Meats, legumes, chocolate, citrus
- Storage: Powder 2 years, vinegar pickles, freezing