Cayenne pepper seeds the famous super hot - cayenne (Cayenne, Cayenne)

• Packing / number of seeds: 1 g (130 - 150 cayenne pepper seeds)
• Sowing rate: 150 to 180 grams per hectare for early sowing, 180 to 200 grams for medium and late sowing.
• Yield.
• Sowing period: For early sowing, Cayenne pepper seeds are sown from 1 to 15 February, for medium from 1 to 20 March, for late production from 1 to 15 March. The seeds are sown indoors. After the danger of frost has passed, they are sown outdoors.
• Planting period: after the frost period.
• Growing pattern: 60 cm between rows and 15 cm between plants.
• 100 to 110 days.
• Fruit characteristics: Oblong pepper, green or red in colour depending on the phases, thin and hot.

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Cayenne pepper seeds are part of the catalogue of semenata.bg.

The Cayenne pepper is famous all over the world as extremely hot, which makes it very suitable for connoisseurs of hot dishes, chili sauces and spicy dishes. Capsaicin are the ingredients in cayenne pepper that give it its highly prized spicy hot taste. It is also liked for its high content of and betacarotene.

It turns out that apart from tasting good, it is also beneficial for people to snack on chilli because of its anti-inflammatory, antioxidant and other effects. Because of this, extracts of Cayenne pepper are also included in many dietary supplements, immune boosting products, even weight loss and pain relief products.

The hot red cayenne pepper known as Cayenne in our country is used by many households to make hot red peppers at home, which are eaten as an addition to dishes or involved in the process of preparing spicier dishes.

To do this, the well-ripened red pepper is first picked, then the pods are dried and you can crush them. The finished crushed or chopped cayenne peppers are usually stored in well-closed glass containers, mainly jars.

It is good to know, at least for general culture, that this variety of pepper gained popularity from French Guiana, where there is the town of Cayenne and the River Cayenne, and from there it has been carried over in the past to our latitudes, where it is now highly prized by gardeners and cooks alike.

Characteristic of the Cayenne pepper variety are the elongated and narrow green pods, which turn red when ripe (botanical maturity). You can now also easily order these world-famous Cayenne red chilli seeds online from semenata.bg.

It is well known that Cayenne peppercorns, besides being used for making dry chilli, are also widely used in our country frozen, canned in pickle jars or straight for eating fresh and fresh, immediately after being picked from the plant.

If you freeze, dry or can them, you will have even in the cold winter months something hot and spicy on your table with which to flavour and make even more interesting your dishes.

Since this characteristic Cayenne pepper is so hot that it can bring tears to your eyes and set your lips, tongue and throat on fire when you bite into it, it is a good idea to wash your hands after you have touched even the seeds of these pods and never touch your eyes!

Cayenne pepper is used in cooking all sorts of foods, mostly from South American, Asian and Mediterranean cuisine, but also in purely home-cooked dishes like baked beans or sauerkraut, as long as you like them to sway slightly when you eat them. 

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