Greendoor - Cayenne Purple – Chili Seeds

• Elegant appearance: The combination of dark purple fruits and foliage that often has a hint of purple makes it a highlight in any bed.
• Fascinating colour change: Unlike many other varieties, the fruit starts out dark purple before turning red when fully ripe.
• Compact & robust: Ideal for growing in pots, as it grows very bushy and sturdy.

Plant characteristics

The plant is not only productive but also a real ornamental delight:

• Growth habit: Grows very compactly, upright, and forms a dense crown. The stems are often tinged with dark purple.
• Height: Usually reaches a height of 50 to 70 cm, making it perfect for window boxes or smaller pots.
• Leaves: Dark green, with the leaf veins and often the leaf surfaces taking on a purple hue in strong sunlight.
• Flowers: Beautiful purple flowers (instead of the usual white), which sets it apart from most other Capsicum annuum varieties.

The fruit

The pods of Cayenne Purple are elegant and glossy:

• Shape: Slender, tapering to a point and about 8 to 12 cm long. They usually hang down decoratively.
• Colour change: A real spectacle! The unripe pods are deep purple/black. As they ripen, they turn directly into a bright dark red. They can be harvested at both stages.
• Texture: Smooth, glossy skin and a rather thin fruit wall.

Flavour & heat level

In terms of flavour, it is every bit as good as the classic Cayenne.

• Heat level: 7 to 8 (hot). On the Scoville scale, it ranges between 30,000 and 50,000 SHU.
• Aroma: Crisp and fresh with a subtle tart note when purple. When fully ripe (red), it develops the typical Cayenne sweetness and an intense aroma.

Uses

The Cayenne Purple is a versatile ingredient in creative cooking:

• Fresh: The purple pods add a lovely splash of colour to salads or as a garnish.
• Drying: Ideal for making chilli powder or flakes. Mixing red and purple pods creates a visually appealing spice.
• Pickling: Pickled in light vinegar, the pods (if harvested when red) retain their crunch; purple pods may change colour slightly during pickling.
• Salsas: Perfect for spicy dips that require a distinct heat.

Technical details

• Type: Capsicum annuum
• Contents: 10+ seeds
• Heat level: 7–8 (Hot)
• Sowing: February to April (indoor pre-cultivation)
• Maturation time: approx. 75–85 days
• Location: Full sun; plenty of light promotes the dark purple colouring of the plant and fruits.