My second favourite chili is the humble Cayenne pepper, allegedly named for the city of Cayenne, the capital of French Guiana.
Although hotter than a Jalapeño I think it smells amazing and very distinctive. I love them green or red and ripe. This is where I max out chili-wise by the way. I am training myself but I just turn into a pool of sweat :).
Use them fresh, dried or powdered in soups and curry pastes. They are very versatile.
Watch this space 🙂
Fruit: (sorry these are frozen hence the ice marks)
Perth Fruiting Months:
Full scorching hot Perth sun!
I keep it topped to encourage flowering.
- see more posts about growing chilis here
- see more cooking with chili posts here
- go to all ingredients