Greendoor - Cayenne Thick – Chili Seeds

• More flesh: Significantly thicker walls than the Long Slim, resulting in a crisper bite.
• High yields: A very productive variety that reliably produces masses of heavy pods.
• Versatile: Ideal for eating fresh, cooking or pickling, without immediately ‘shrivelling’ during preparation.

Plant characteristics

The Cayenne Thick is a robust and rewarding plant for both novice gardeners and professionals:

• Growth habit: Grows vigorously, upright and forms a sturdy framework. Due to the heavier fruits, it is often slightly more compact than its thin-walled relatives.
• Height: Usually reaches a height of 60 to 75 cm. It is very sturdy, but still benefits from a small support stake when heavily laden with fruit.
• Leaves: Broad-lanceolate, rich green and forming a dense canopy to protect the fruit.
• Climate: Highly adaptable – it delivers reliable harvests even in regions with shorter summers.

The Fruit

The pods of the Cayenne Thick are distinctive and substantial:

• Shape: Classically elongated and tapering to a point, but significantly thicker and ‘fuller’ in diameter than the standard Cayenne. The length is approx. 10 to 15 cm.
• Colour change: The pods ripen from a glossy dark green to a deep, rich red.
• Texture: The smooth skin encloses juicy, firm flesh.

Flavour & heat level

It offers the familiar Cayenne heat with a slightly sweeter undertone due to the thicker flesh.

• Heat level: 7 to 8 (hot). On the Scoville scale, it ranges between 30,000 and 50,000 SHU.
• Aroma: Spicy and fresh with a pleasant sweetness when fully ripe. The heat is immediate and stimulates the appetite without overpowering the aroma.

Uses

The thicker walls open up new possibilities in the kitchen:

• Pickling: Probably the best variety of cayenne for pickling in vinegar or oil, as the pods retain their shape and crunch.
• Fresh: Ideal for chopping into small pieces for salsas, salads or as a spicy accompaniment to meat dishes.
• Sauces: The higher flesh content results in a creamier consistency in puréed sauces.
• Freezing: Due to its firm structure, it is better suited to freezing than the thin-walled Long Slim.

Technical details

• Type: Capsicum annuum
• Contents: 10+ seeds
• Heat level: 7–8 (Hot)
• Sowing: February to April (pre-cultivate indoors at 20–24 °C)
• Maturation time: approx. 75 days
• Location: Sunny, warm and nutrient-rich; tolerates partial shade but prefers full sun.