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About this variety
Cayenne Gold, also called Yellow Cayenne, is a cayenne (Capsicum annuum, family Solanaceae) that ripens golden-yellow and has smoother, less wrinkled skin than red cayenne. Heat is 30,000–50,000 Scoville heat units. The packet holds 5 seeds.
Also known as: Cayenne pepper, Guinea pepper, Lal mirch (Hindi), Piment de Cayenne (French), Pimienta de Cayena (Spanish), Cayennepfeffer (German).
Fruit and plant
- Slender fruit 10–15 cm (4–6 in) long
- Ripens from green to bright golden-yellow
- Plants up to about 90 cm (3 ft) tall
- Sweet-tart, smoky flavour; used in Creole, Cajun and Southern cooking, hot sauces, jams, jellies and salsas
Sow into soil at 18–35 °C
Start the seed indoors 6–8 weeks before the last frost. Seedlings appear in about 8–9 days when the soil is 25–35 °C; 18–35 °C is the soil range that suits pepper germination, so keep the tray inside it until the first leaves show. Cover the seed with about 6 mm of seed-starting mix.
These figures are typical for the species (emergence was measured with seed about 13 mm deep); they are not a test of this packet.
Planting out
Transplant after frost has passed, 30–45 cm (12–18 in) apart, in full sun. Average garden soil is enough.
When to expect fruit
Peppers are ready about 80 days after transplanting.
What you get: 5 seeds per packet. Pepper seed usually stays usable for about 2 years when kept cool, dark and dry, so you can sow part of the packet and keep the rest. That is a general figure for the species; we do not state a germination percentage for this packet.
FAQ
How does it differ from red cayenne?
The fruit ripens golden-yellow rather than red, and the skin is smoother and less wrinkled.
Can it be roasted?
Yes; it is roasted and grilled as well as used raw in salsas.
