Description
The Chilli (Capsicum sp.) "Joe's Long Cayenne" is renowned for producing slender, fiery red fruits that can reach impressive lengths. Boasting a sharp bite, these chillies register around 30,000 to 50,000 Scoville Heat Units (SHU), delivering a rich and spicy kick to dishes. In addition to their vibrant edible peppers, the plant showcases subtle white flowers during Djilba (early spring).
Ideal for planting in the ground, pots, or vege/herb gardens, "Joe's Long Cayenne" thrives in sunny positions with consistent watering, especially during the warmth of Bunuru (summer). For gardeners opting for ground planting, especially in sandier soils, enriching the earth with a quality soil conditioner will notably benefit the plant's health. Come Djilba (early spring), applying a balanced fertiliser can support an abundant chilli yield. Harvesting typically commences around 75 days after planting, revealing flavour-packed chillies ready for culinary exploration. Those handling the fruits should exercise caution due to their pronounced heat.
| Botanical Name | Capsicum annuum |
| Common Name | Chilli Pepper |
| Cultivar | Joe's Long Cayenne |
|
Classification |
Fruiting and Edible |
| PBR Name | |
| Origin | North, Central, South America |
| Foliage | Evergreen |
| Height | Chilli plants generally grow 60 cm - 1 M |
| Width | Chilli plants generally grow 60 cm - 1 M |
| Light | Full sun |
| Soil | Well-draining, good quality soil is important for good fruit-set. |
| Water Requirement | Though Chilli plants are tolerant of low water, they will fruit better with regular water in warm weather. Reducing watering when fruit is ripening can increase heat levels in the fruit. |
| Lifespan | Perennial |
| Flower Colour | White |
| Flower Time | Depending on when the plant is germinated. Generally flowers from Birak (early summer) to Djeran (autumn) |
| Toxicity | Chilli plants contain Capsaicin, the higher the Scoville Heat Unit (SHU) score, the more capsaicin the plant contains. Capsaicin is toxic to most animals if ingested. Humans can tolerate capsaicin, however it can be toxic at high enough levels, so caution must be taken when ingesting chillis. Capsaicin is also harmful to sensitive areas of the skin in humans and animals. Special care should be taken to avoid the eyes, nasal passage and groin in particular. |
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Information is intended as a guide only.
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