2012 AAS Edible – Vegetable Winner
Cayennetta is an excellent tasting mildly spicy pepper that is very easy to grow, even for novice gardeners. This 3 to 4-inch chili pepper yielded bigger fruits from a very well branched upright plant that required no staking which would make it perfect for a container or patio planter. Unique to this variety is that it has good cold tolerance as well as dense foliage cover to protect the fruits from sun scorch and it handled extreme heat very well. This pepper is an all-around good choice no matter where you’re gardening. Market growers will benefit from the heavy yield and prolific fruit set from each plant. Everyone will love the excellent pepper flavor that outshone all the comparison varieties.
Sow seed in greenhouse or indoors 4-6 weeks before last frost. Place seed in soilless media, cover, maintain 75°F, uniform moisture. Expect germination in 7-12 days. Grow young plants in high light at 60°- 70°F. Harden off before planting in warm garden soil.
Dave Hames –
Cayennetta is the perfect pepper for containers, with compact plants that don’t need to be staked or supported. The foliage provides good cover for the developing fruit, and I’ve never had problems with sunscald here during our hot summers. And it’s quite ornamental as well as edible, especially when the peppers are ripening. The peppers are a bit milder than most cayenne types, and they can be used wherever you might use any cayenne pepper. The thin-walled fruits can be used at both the green and red stages to add a bit of heat to both cooked and raw dishes. I use many of mine to make hot sauce, or dry them to make into pepper flakes.