Joe's Long Cayenne Pepper

Capsicum annuum | SKU: 1299
2 Reviews
$3.25 to $45.75
  • Hot pepper
  • Great for fresh eating or drying
  • Highly productive
  • Thin red fruits grow to 12 inches
  • 85 days from transplant

$3.25 to $45.75

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Item Details

Heavy yields of finger-width, thin-walled red peppers are great for fresh eating or drying and grow up to 12" long. Originally from Calabria, Italy, this variety circulated through the Italian-Canadian seed saving community in Toronto before being sent to Joe Sestito in Troy, New York. It was introduced to Seed Savers Exchange in 1996 by longtime member Dr. Carolyn Male. 85 days from transplant. Hot.

Learn to Grow Joe's Long Cayenne Pepper

Start Indoors: 8 weeks before last frost

Germination: 14 Days

Plant Outdoors: 12-24” Apart

Light: Full Sun

Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

Ratings & Reviews

2 reviews

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Super fun and tasty pepper to grow!

by

This is my absolute favorite pepper in a garden of 12-15 different kinds of peppers I grow every year. I only put in two plants per summer and they get at least 2-3 feet tall in mediocre soil and hot growing conditions here in our dry Salt Lake City summers. The plants produce dozens of peppers I use at the mature stage for drying to make great tasting chili flakes. When the peppers are just starting to turn red but are mostly green, I use them fresh when I want to add some heat and complex chili flavor to a dish. What is really fun about these peppers is that some of the fruits get to almost a foot long in length! The peppers tend to be different shapes with some being curled, some straight, and when they mature the red is super vibrant. Overall, it is a very delicious pepper, very easy to grow and super great to look at. A real winner all around!

Best cayenne I grow year to year

by

This one has performed great here in NE Ohio for several seasons. Prolific and loooooong! We mostly use them for drying/chili flakes/seasoning for chili and thai food, but they're good fresh too when not fully red.