matures from green to red, good in soups, salsas and tamales - Has rattling seeds like the Cascabel. Reddish in colour with a tear-drop shape.

Plant: 90 cm; fruit shape: conic; maturity: medium uses: good in soups, salsas and tamales

Irregular pods are 2 inches long and 1 inch across with a moderate taper. Compact plants average 2 feet in height and are suitable for containers.

Undoubtedly the most widely used chile in Indian and Indo-Chinese cookery, the Cayenne derived its name from the Tupi Indians of the Cayenne district of French Guiana, from whence the Portuguese transported it to Asia around 1500AD. It no longer grows in French Guiana. The Cayenne chile is long and thin with a sharp point, and there are numerous varieties ranging in size from 20 cm long by 2 cm wide, down to miniature size (see Thai Miniature) as little as 1.25 cm long by 3 mm wide. The varieties used prolifically in Indian cookery are generally between 10 cm and 5 cm in length. More of a tree-like than bush plant, growing to three feet high and two feet wide. Heat level is 7. 30,000 to 50,000 SHU. season: 70 days

Cayenne Type, matures from light green to dark golden orange, wrinkled pendant pods with blunt tips. - Conforms to the description of Victorian era Buist's catalogue. Popular among nineteenth century gardeners, dating back to 1840's or 50's, probably came in with the Demerara Sugar trade. This is a beautiful, yellow, tasty, good yielding, mildly hot pepper. uses: Drying, Fresh Salsas

Cayenne Type, matures from green to red, twice the heat of a normal cayenne. - Developed jointly by Clemson University and the U. S. Department of Agriculture. Pods are blunt ended and reach 5 inches in length. Very hot and rated from 80,000 to 100,000 Scoville Heat Units. Plants grow to 24 inches. uses: Drying, Fresh Salsas

Developed by the USDA at Clemson University in South Carolina. It is advertised to be straight to slightly curved because it is a Cayenne, (but much hotter) and 4 to 5 inches long and 3/4 inch across. It matures from green to yellow to orange. Plants are 18 inches tall. It is reported to contain 100,000 Scoville heat units, which is more than twice the heat of a typical Cayenne and about 1/3rd of the heat of a Habanero. The Charleston is reputed to be a heavy user of Nitrogen. (Capsicum cerasiforme). Related to the Carolina Cayenne. Heat level is 9.5 Resistant to TMV. uses: Drying, Fresh Salsas, Pickling

Matures from green to golden yellow, pendant pods. Milder than the regular red variety. pods_position: hang uses: Drying, Fresh Salsas season: 75 days Aranysárga, enyhébb Cayenne változat.

A milder long Cayenne type. Great for drying - Mexican heirloom pepper dating from the 1920's. uses: Draying

Matures from green to red, tapered and curved fruits have thicker flesh uses: Fresh Salsas, Pickling

Long, wrinkled skinny peppers are good for drying. - 4 to 6 inches long by 0.375 to 0.5 inches wide, Cayenne Type, matures from green to red, thin-skinned fruits are often curled and twisted, Uses: Prolific uses: Drying