Cayenne peppers, part of the Capsicum annuum species, are iconic for their slender, red fruits and 30,000–50,000 Sc Eindhovenville Heat Unit (SHU) kick. The Classic Red Cayenne is a kitchen staple, perfect for powders, hot sauces, and Cajun spice blends. Golden Cayenne, with its yellow hue, adds a fruity note to salsas, while Purple Cayenne offers visual flair and sweet heat, ideal for fresh dishes or ornamental gardens.
For those craving intense heat, Carolina Cayenne delivers a fiery 100,000–125,000 SHU, perfect for bold hot sauces and Southern dishes. Dragon Cayenne, a Thai-cayenne hybrid, hits 50,000–70,000 SHU with small, potent fruits great for chili flakes. Ring of Fire Cayenne, at 50,000 SHU, is a prolific choice for curries and spice lovers seeking a reliable, scorching kick.
Milder cayenne varieties cater to flavor-focused cooks. Sweet Cayenne, with just 500–2,500 SHU, brings earthy sweetness to salads and stir-fries. Wildcat F1, at 500–1,500 SHU, offers smoky, thick-walled peppers ideal for grilling or stuffing. These low-heat options make cayenne accessible for those who prefer subtle warmth over fiery spice.
Cayennes thrive in warm, sunny climates, needing full sun and well-drained soil. Start seeds indoors 8–10 weeks before the last frost, and space plants 1–2 feet apart. Varieties like Cayennetta and Red Flame are compact and high-yielding, perfect for containers. Harvest when peppers are waxy and firm, typically 100 days after planting, for peak flavor.
Cayenne peppers elevate dishes from salsas to soups, pairing well with garlic, citrus, and herbs. Their capsaicin content boosts metabolism, aids digestion, and offers pain relief, while vitamins A and C provide antioxidant benefits. Whether dried, fresh, or powdered, cayennes add versatile heat and nutrition to any kitchen, making them a must-have for spice enthusiasts.
Cayenne Peppers
1. Classic Red Cayenne
The Classic Red Cayenne is the archetype of cayenne peppers, characterized by its 4- to 6-inch-long, thin, red fruits with a wrinkled, curved tip. With a heat level of 30,000–50,000 SHU, it delivers a sharp, peppery kick with a hint of sweetness, making it ideal for homemade chili powders, hot sauces, and spice blends like Cajun seasoning. This variety is widely available in powdered form on grocery store shelves, often labeled simply as “red pepper.” Its neutral flavor profile ensures it enhances dishes without overpowering other ingredients, perfect for soups, stews, and marinades. Gardeners love its high yield and ease of growth, thriving in warm, sunny climates.
2. Golden Cayenne
Golden Cayenne stands out with its vibrant yellow hue, offering a moderate heat of 30,000–50,000 SHU. This cultivar is prized for its high productivity, often yielding 30–40 peppers per plant. Its flavor is slightly fruitier than the Classic Red, making it a fantastic addition to salsas, stir-fries, and pickled dishes. Golden Cayenne’s bright color adds visual appeal to gardens and plates, and its peppers dry well for vibrant yellow chili flakes. This variety is a favorite among growers seeking ornamental value alongside culinary versatility, as it pairs beautifully with fresh herbs and citrus in recipes.
3. Purple Cayenne
Purple Cayenne peppers are a striking variety, transitioning from green to a deep purple before ripening to red. With a heat level similar to the Classic Red (30,000–50,000 SHU), they offer a sweet, slightly fruity flavor that complements spicy-sweet dishes. These peppers are often used for ornamental purposes due to their vivid color, but they’re equally delicious in fresh salsas, infused oils, or dried for unique purple-red flakes. Purple Cayenne plants are compact, making them ideal for container gardening, and their dual-purpose nature makes them a must-have for chili enthusiasts.
4. Joe’s Long Cayenne
Joe’s Long Cayenne, hailing from Calabria, Italy, and popularized in New York, is renowned for its impressively long fruits, often reaching 10–12 inches. This spicier variety, clocking in at 40,000–50,000 SHU, delivers a robust heat with a strong, peppery flavor. Its tall, sturdy plants grow 3–4 feet high, producing high yields despite occasional blossom end rot. Joe’s Long is perfect for drying into potent chili flakes or crafting fiery hot sauces, and its length makes it a standout in stir-fries or grilled dishes. This cultivar is a favorite for those who crave bold heat and dramatic presentation.
5. Ring of Fire Cayenne
Ring of Fire Cayenne lives up to its name as one of the hottest cayenne varieties, with a Scoville rating of around 50,000 SHU. Its 5- to 6-inch red peppers are prolific on compact plants, making it ideal for small gardens or pots. The flavor is bold and slightly soapy for some, but its intense heat shines in hot sauces, curries, and homemade chili flakes. Ring of Fire has a loyal following among spice lovers for its reliability and versatility, and it’s a top choice for those seeking maximum heat without venturing into super-hot pepper territory.
6. Cayennetta Hybrid
The Cayennetta Hybrid is a standout for its all-around performance, earning praise for its prolific yields, compact growth, and balanced flavor. With a heat level of 30,000–50,000 SHU, its 4- to 5-inch red peppers offer a sweet, peppery taste that works in fresh, dried, or powdered forms. This hybrid is disease-resistant and thrives in various climates, making it a favorite for beginner gardeners. Use Cayennetta in hot sauces, spice rubs, or fresh salsas for a reliable kick that doesn’t overwhelm. Its versatility and ease of growth make it a top pick for home cooks.
7. Red Flame Hybrid
Red Flame Hybrid is a high-yielding cayenne variety, producing an abundance of 5- to 6-inch bright red peppers with a heat level of 30,000–50,000 SHU. Its flavor is sweet and slightly fruity, making it ideal for fresh eating, grilling, or incorporating into hot sauces. The plants are vigorous and compact, perfect for container gardening. Red Flame’s consistent size and prolific nature make it a go-to for those looking to harvest large quantities for drying or preserving. Pair it with garlic and vinegar for a classic hot sauce recipe.
8. Large Red Thick Cayenne
Large Red Thick Cayenne is known for its substantial, scraggly fruits, some curling into loops for a whimsical garden appearance. With a heat level of 30,000–50,000 SHU, its flavor is sweet and mellow, lacking the intense bite of hotter varieties. This makes it ideal for fresh eating or mild spice blends. However, yields are lower, and some fruits may crack before ripening. Best for small harvests, this variety suits cooks who prefer a subtle heat in salsas, stir-fries, or roasted dishes.
9. Buena Mulata
Buena Mulata, while not always labeled as a cayenne, is considered a cayenne type due to its heat and shape. Its stunning purple peppers ripen to red, offering a heat level of 30,000–50,000 SHU. The flavor is less robust than other cayennes, but its ornamental value is unmatched, making it a favorite for decorative gardens. Yields are lower, and ripening takes longer, but Buena Mulata shines in fresh salsas or as a garnish for visual flair. Grow it for beauty and a mild cayenne kick.
10. Dragon Cayenne
Dragon Cayenne, a cross between Thai and cayenne peppers, is a fiery variety with small, 7- to 10-inch peppers that pack a punch at 50,000–70,000 SHU. Its high-yielding plants produce numerous tiny fruits, perfect for replicating bold hot sauces like Frank’s RedHot. The flavor is intensely spicy with a hint of fruitiness, ideal for drying into potent flakes or infusing into oils. Dragon Cayenne is a must for spice lovers looking to push beyond standard cayenne heat while maintaining versatility.
11. Sweet Cayenne
Sweet Cayenne is a milder take on the cayenne family, with a heat level of 500–2,500 SHU. Its long, red peppers have an earthy, sweet flavor, making them perfect for salsas, stir-fries, or fresh eating. This variety is ideal for those who love cayenne’s flavor but prefer minimal spice. Sweet Cayenne’s large fruits are easy to harvest and dry, and its plants are productive, offering ample peppers for culinary experimentation. Use it to add depth without overwhelming heat.
12. Red Ember Cayenne
Red Ember Cayenne is a popular variety for its thick-walled, crunchy peppers, delivering a moderate heat of 30,000–50,000 SHU. Its 4- to 5-inch fruits are ideal for fresh eating, grilling, or drying into flakes. The flavor is balanced, with a peppery bite and subtle sweetness, making it versatile for hot sauces, spice blends, or salsas. Red Ember plants are productive and adaptable, thriving in various climates. This variety is a great choice for those seeking a reliable, all-purpose cayenne.
13. Carolina Cayenne
Carolina Cayenne is a hotter cousin of the Classic Red, with a heat level of 100,000–125,000 SHU, making it twice as spicy as standard cayennes. Its 5-inch-long, wrinkled peppers have thin skin and a bold, peppery flavor. Perfect for intense hot sauces or dried chili powders, Carolina Cayenne is a favorite in Southern cuisine. Its plants are vigorous, producing high yields in warm climates. Use sparingly to add serious heat to dishes like gumbo or chili con carne.
14. Arapaho (Cheyenne)
Arapaho, formerly known as Cheyenne, is a large cayenne variety with 8-inch fruits and a heat level of 30,000–50,000 SHU. Its wrinkled peppers have medium-thick walls and a sweet, slightly smoky flavor with a red bell pepper undertone. Arapaho’s compact 18-inch plants are high-yielding, making it ideal for small gardens. Use it in hot sauces, salsas, or fresh dishes for a balanced heat and rich flavor. Its ornamental appeal and productivity make it a standout choice.
15. Wildcat F1
Wildcat F1 is a modern cayenne hybrid with extra-large, 6- to 8-inch fruits weighing 2–3 ounces. Its mild heat of 500–1,500 SHU and thick, fleshy walls make it a multi-purpose pepper, perfect for fresh eating, grilling, or stuffing. The flavor is smoky and sweet, with a peppery finish. Wildcat’s compact plants are high-yielding and easy to harvest, earning it praise in garden trials. This variety is ideal for those seeking a milder cayenne with bold flavor.
16. Cayenne Buist’s Yellow
Cayenne Buist’s Yellow is a historic variety from the 19th century, known for its bright yellow peppers and moderate heat of 30,000–50,000 SHU. Its 4- to 6-inch fruits have a fruity, slightly tangy flavor, making them excellent for pickling, salsas, or dried powders. This cultivar’s vibrant color adds visual appeal, and its plants are productive in warm climates. Buist’s Yellow is a great choice for cooks looking to experiment with colorful, flavorful cayennes in their dishes.