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CAYENNE LONG JOE. A mid-season, highly productive variety with good disease resistance. The plant forms a strong bush up to 1 m tall and develops well under various growing conditions. It takes approximately 90–100 days from transplanting seedlings to the ripening of the first fruits. Sowing seeds for seedlings is recommended in early February.
The fruits are particularly long for this group, reaching about 15 cm. They are thin, slightly curved, and have the characteristic shape of a cayenne pepper. The heat level is approximately 30,000–50,000 Scoville Heat Units, providing a fairly strong heat without being excessively fiery.
The fruits are widely used in cooking: they can be added to hot sauces, pickled, or used to prepare aromatic infusions with oil or vinegar and herbs. They are especially well suited for drying — dried pods can be ground into a powder to make a versatile hot seasoning.
The variety is suitable both for garden cultivation and for growing in containers. Indoors, it can be grown in pots with a capacity of 5 liters or more. Thanks to its high productivity, good disease resistance, and attractive long fruits, the variety is also suitable for commercial production and large-scale cultivation.