'De Cayenne' Chili - Capsicum annuum

'De Cayenne' Chili – robust, proven spiciness with a smoky-spicy aroma. 

This chili is a very old, traditional variety with exceptional spiciness and an intense fruity-spicy flavor. Fresh, it tastes rather clear and earthy, while drying adds a smoky aroma. It ripens mid-early to mid-late and is ideally suited for greenhouse, outdoor, and large container cultivation. Robust, high-yielding, and perfect for self-sufficiency as well as organic farming.

  Origin & History

‘De Cayenne’ is an open-pollinated chili variety, first described in the 16th century and among the oldest documented chilies. The name “Cayenne” comes from the language of the Tupi – an indigenous people of South America – where kyinha means “hot pepper.” Later, it became associated with the city of Cayenne in French Guiana, founded in 1604 as an important export port for chili and cayenne pepper.

Originally bred in Central and South America, Cayenne chilies were used by indigenous cultures as spice and medicinal plant. With Spanish and Portuguese expeditions, the variety reached Europe and spread via trade routes to Asia and Africa. In the 17th and 18th centuries, Cayenne became a staple of European cuisine, serving as a low-cost substitute for expensive black pepper. The powder from dried fruits – cayenne pepper – developed into a global trade product and remains one of the most famous chili spices worldwide.

Thanks to its robustness and versatility, ‘De Cayenne’ has proven itself for centuries and is considered a classic, traditional variety valued both in self-sufficiency and professional cultivation. Its intense flavor profile makes it an enrichment in the seed garden and a symbol of the worldwide spread of chili culture.

  Appearance & Characteristics

The plant grows bushy and compact, reaching a height of about 120 cm, usually around 80 cm outdoors. It produces numerous fruit clusters and bears vigorous, dark green foliage.

Fruit details:

• Size: Medium, approx. 5-15 g per fruit

• Shape: Narrow and elongated, approx. 10–15 cm long

• Color: From green to bright red at full ripeness

• Texture: Thin-walled, crisp

• Flavor: Sharp spiciness with fruity-spicy aroma, slightly smoky when dried (30,000–50,000 Scoville units)

 Usage & Cultivation Highlights

The fruits of the ‘De Cayenne’ variety are ideal for drying and grinding into cayenne pepper, for hot sauces, and for refining dishes. With their intense spiciness and clear aroma, they are a true enrichment in the kitchen. “Capsaicin” was already considered digestive and antiseptic early on, underlining the traditional use of this chili. Fresh, they add distinctive heat to salads, soups, or stews; when grilled or roasted, they develop a particularly intense aroma. Pickling, fermenting, and drying are also popular; thanks to the thin flesh, they remain durable for a long time. Even freezing is possible without problems, making the fruits available year-round.

Thanks to its robustness, this chili variety thrives reliably in protected outdoor beds, greenhouses, and large containers. Even in cooler autumn temperatures, fruit set remains stable, and the fruits ripen reliably. In mild regions or in greenhouses, cultivation can even be extended into December. In addition, ‘De Cayenne’ convinces with high resistance to common diseases and pests, making cultivation particularly uncomplicated. The plants are sturdy and rarely need support, while their compact growth also suits smaller spaces or balconies. With regular fruiting and high yields, the variety is excellent for self-sufficient growers who benefit from continuous harvests throughout the season.

Compared to other chili varieties, ‘De Cayenne’ is particularly easy to grow and versatile – ideal for those who appreciate robust, open-pollinated chilies with distinctive flavor.