Cayenne pepper
Capsicum annuum
Also known asCayenne chili · Long red pepper · Guinea pepper · Pimiento de Cayena
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 5–12 (winter low around -29°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A productive and reliable hydroponic pepper. EC 2.0-3.0 mS/cm. pH 5.8-6.5. Temperature: 21–30°C. High light (DLI 18-25 mol/m2/day). Plants produce heavily in DWC, Dutch bucket, or drip systems. From transplant to first harvest: 70-85 days (green) or 85-100 days (red ripe). Each plant yields 30-50+ peppers over a season under good conditions. Harvest red for drying (the primary use) or green for fresh cooking. For drying: dehydrate whole at 55–65°C until brittle, then grind in a spice grinder for homemade cayenne powder. The flavor of freshly dried and ground cayenne is noticeably more complex than store-bought powder, which may be months or years old. String drying (threading peppers on twine and hanging in a warm, dry, airy location) is the traditional method and works if humidity is low. Calcium supplementation during fruiting prevents blossom end rot. The plants respond well to pruning: pinching the growing tip at 25–30 cm height promotes branching and more fruiting sites. A practical, high-yield crop that produces a useful kitchen product.
Notable varieties
| Cultivar | Type | Days | Notes |
|---|---|---|---|
| Long Red Slim Cayenne | open pollinated | 75 | The standard market cayenne. 12-15 cm thin curved fruit, dries cleanly, the variety most commercial cayenne powder is made from. |
| Joe's Long Cayenne | heirloom | 80 | Italian heirloom from Joe Sestito of Troy, NY. Very long (25-30 cm) thin fruit, productive, suits drying and stringing into ristras. |
| Carolina Cayenne | open pollinated | 80 | USDA-developed, nematode-resistant. Hotter than standard cayenne (75,000-100,000 Scoville), shorter fruit. Suited to Southern US heat and pest pressure. |