The Cayenne Pepper
Beautiful Plant And A Spicy Delight

The Cayenne Pepper is a wonderful indoor and outdoor plant. The plant is best known for its use in spicy cuisine. It is also an ornamental plant.

The plant is native to the tropics and considered a perennial there. In all other non tropical areas, it is treated as an annual.

I have grown many selections from seed. A couple of tips in taking this plant as an annual and making it a perennial or a year around indoor plant.

You can either germinate from seed or buy an established plant. It loves the warm sun.

If you live in an area where the summers are longer, a nice look is to plant it in a rock garden.

The contrast of the plant and rocks are stunning. When the cooler weather arrives, bring the plant inside for the winter months.

The plants produce peppers year around. I will trim back the older branches where there is new growth starting.

Ferry-Morse has Long Thin Cayenne Pepper Seeds. I have grown this variety and besides using them in culinary dishes.

Of course I love to nuture the peppers and what them grow, but also a great dried arrangement for your interior space.

In the article herb growing from seed you can get the basics on growing Cayenne from seeds.

Germination needs to be done in a warm environment of 72 to 75 degrees. It may vary due to your conditions in a greenhouse or in your own home.

I have had great success with germination and seeds can be purchased easily, and the prices are inexpensive.

You can buy them in bulk and preserve the extra seeds in a cool dark place for future use. Below are three pictures of one of my pepper plants I brought in for the winter months.













The official name of the Cayenne is Capsicum Frutescens, C. Annum. The capsicum is the ingredient that creates the hot spice in Mexican and Cajun cuisine.

The capsicum is a very interesting component in tropical climates. In South and Central America and in Africa, natives are able to digest capsicum and it actually acts as a cooling agent to their body. There are some people from Europe and the United States that are unable to tolerate the ingredient.

The Cayenne can grow up to three to four feet high and is considered a leggy plant. The red peppers or small pods are called chilies, and can be used whole in many sauces. This is a main ingredient in Tabasco sauce. I even put the cayenne peppers in herb vinegars. Some varieties of chili peppers are now cultivated all over warmer regions of the world. The chilies are grown commercially in southeastern and southwestern United States.

The peppers should be picked when firm and totally ripe. I hang them upside down in a cool, dark environment and let them dry out.

Ground chilies are created by grinding the whole chilies and are used in many different sauces and also in some curry and chili powders. When using the whole chilies or if you grind them, make sure you are aware of the potential potency of this pepper.

There are also great medicinal benefits to digesting the pepper. Some of the findings show it could aid in preventing strokes and blood clots, possible burning away of body fat, brings down sugar levels, and may lower your level of cholesterol.

Make sure you talk with your doctor or do research on your own chemical make up before devouring these peppers to possibly help in a medical condition.

If you have any great recipes using any varieties of this pepper family, feel free to contribute to share your favorite herb recipe. In the interior-decorating-ideas-for-you Web site, I have a page on using simple accessories of peppers to accent this particular interior theme.

The cayenne pepper is not only a great addition to any spicy dish, it also provides a great look as an ornamental plant in a garden or decorative planter.