Description
The Chilli (Capsicum sp.) "Long Cayenne" is lauded for its elongated, slender red fruits, which deliver a fiery kick and intense flavour to any dish. This cultivar's heat typically measures between 30,000 to 50,000 Scoville Heat Units (SHU), ensuring a robust spice without being overwhelmingly hot. Complementing the eye-catching chillies, delicate white flowers adorn the plant during Djilba (early spring).
Whether in ground beds, pots, or dedicated vege/herb gardens, "Long Cayenne" proves to be a versatile choice for gardeners. In Bunuru (summer), ensure the plant receives ample sunlight and maintains consistent moisture levels. When planted in the ground, especially in sandy soils, integrating a high-quality soil conditioner enhances the plant's vitality. As Djilba (early spring) dawns, nourishing with a balanced fertiliser will set the stage for a bountiful harvest. After approximately 70-75 days from planting, the chillies mature, ready for harvest. Always remember to wash hands after handling, to avoid unintentional contact with sensitive areas.
| Botanical Name | Capsicum annuum |
| Common Name | Chilli Pepper |
| Cultivar | Long Cayenne |
|
Classification |
Fruiting and Edible |
| PBR Name | |
| Origin | North, Central, South America |
| Foliage | Evergreen |
| Height | Chilli plants generally grow 60 cm - 1 M |
| Width | Chilli plants generally grow 60 cm - 1 M |
| Light | Full sun |
| Soil | Well-draining, good quality soil is important for good fruit-set. |
| Water Requirement | Though Chilli plants are tolerant of low water, they will fruit better with regular water in warm weather. Reducing watering when fruit is ripening can increase heat levels in the fruit. |
| Lifespan | Perennial |
| Flower Colour | White |
| Flower Time | Depending on when the plant is germinated. Generally flowers from Birak (early summer) to Djeran (autumn) |
| Toxicity | Chilli plants contain Capsaicin, the higher the Scoville Heat Unit (SHU) score, the more capsaicin the plant contains. Capsaicin is toxic to most animals if ingested. Humans can tolerate capsaicin, however it can be toxic at high enough levels, so caution must be taken when ingesting chillis. Capsaicin is also harmful to sensitive areas of the skin in humans and animals. Special care should be taken to avoid the eyes, nasal passage and groin in particular. |
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Information is intended as a guide only.
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