General Description/History

• Long, slender, curved pod tapering to a point
• Green to red in colour depending on maturity
• The Cayenne is the most used chilli in Indonesian, Chinese and Indian cooking
• Name comes from the district of French Guiana, from where the Portugese transported to Asia
• Ideal for Indian, Indonesian, Pakistan, Hunan and Thai dishes. Also dried and powdered as a spice

Season: Summer,Autumn,Winter,Spring

Botanical Name: 

Alternative Names: 

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: 

QLD – Bowen, Bundaberg, Burdekin, Gatton, Gympie, Redland Bay, Stan-Thorpe
NSW – Camden, Dareton, Far North Coast, Gosford, Griffith, Hunter Valley, Windsor
VIC – Goulburn Valley, Sunraysia
TAS – North, West and South
SA – Adelaide Plains, Riverland
WA – Perth Metropolitan Outer Areas
NT – Darwin, Katherine