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