Cayenne Peppers: A Classic Chili With Real Bite

If you’ve ever grown hot peppers or made your own sauce, chances are you’ve crossed paths with the iconic cayenne pepper. Known for its long, wrinkly shape and punchy heat, this chili is a garden staple and great in hot sauces. Lets take a look at what makes cayenne’s so popular, from how hot it gets to when to pick it and how to use it.

What Are Cayenne Peppers?

Cayenne peppers are a variety of Capsicum annuum — the same species that includes jalapeños, bell peppers, and banana peppers. These chili peppers are known for their thin skin, moderate heat, and bright red color when fully ripe.

Originally from Central and South America, cayenne’s have been grown around the world for centuries. Today, they’re one of the most commonly grown hot peppers, both commercially and in home gardens, thanks to their reliability, productivity, and versatility in the kitchen.

Cayenne peppers are often used to make fermented or vinegar-based hot sauces, added fresh to salsas and stir-fries, or dried and crushed into flakes. But the fresh pepper itself deserves more attention — it’s not just for turning into powder.

Scoville heat units (SHU)	30,000-50,000
Species	Capsicum Annuum
Origin	French Guiana
Size	Long, tapered, and skinny
Flavor	Spicy and slightly smoky

How Hot Are Cayenne Peppers?

Fresh cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU). That puts them in the medium-hot category, hotter than a jalapeño, but cooler than a habanero.

The heat hits fast, with a sharp, stinging burn that lingers briefly before fading. It’s a manageable kick that makes cayenne peppers ideal for adding heat to dishes without overpowering the flavor.

Are Cayenne Peppers Hotter When Green or Red?

Red cayenne’s are hotter than their green counterparts.

When cayenne peppers are still green, they’re technically immature. At this stage, the heat is milder and the flavor is more vegetal or grassy. As they ripen and turn red, both the spice level and flavor complexity increase, giving you that signature cayenne burn with a slightly sweet, fruity backbone.

If you’re after maximum heat and depth of flavor, wait until they fully ripen on the plant.

What Do Cayenne’s Look Like?

Cayenne peppers are long, skinny, and slightly curved, usually between 4 to 6 inches long. They have thin walls, a smooth to slightly wrinkled surface, and a pointed tip. As they ripen, they change from green to bright red, though some varieties may finish orange or even yellow.

There are many cayenne types out there, from straight and slender to curly and twisted. Some are even bred for ornamental purposes, but the classic cayenne is all about performance: high yield, good heat, and a clean peppery flavor.

How Do I Know When My Cayenne’s Are Ready to Pick?

Your cayenne peppers are ready to harvest when they’ve reached full size and bright red color. They should feel firm to the touch, and the skin will look glossy and smooth.

While you can pick them when they’re green, letting them ripen fully on the plant will give you better heat and flavor. If you’re planning to dry them or use them in sauces, the red stage is best. Just snip them off with scissors or garden snips to avoid damaging the plant.

How To Use Cayenne Peppers?

Fresh cayenne peppers are super versatile in the kitchen:

• Hot sauces: Cayennes are perfect for both fermented and vinegar-based sauces.
• Fresh cooking: Slice them into stir-fries, soups, or stews for a clean, spicy kick.
• Pickling: Their thin walls make them great candidates for brine pickling.
• Drying: String them up into ristras or use a dehydrator to preserve for flakes or powder.
• Infused oils and honeys: Add a little cayenne to olive oil or honey for a spicy twist.

Where To Buy Cayenne Peppers?

You can find fresh cayenne’s at:

• Farmers’ markets during peak pepper season (mid to late summer)
• Local growers or specialty produce stands
• Seed suppliers, if you want to grow your own

Out of season, they’re harder to find fresh, but if you grow your own, cayenne plants are prolific and easy to manage even in containers.