Cayenne is the famously hot heirloom pepper named for a river in Guyana. Fruits grow 4-6 inches long and 1/2 inch thin, slightly hotter than jalapenos, maturing from green to red.
Use fresh, canned or pickled, or steep in oil or vinegar for condiments. Yields run high, so extra peppers can be strung in ristras for drying.
