Cayenne Long. Cayenne Long is a hot cayenne type that Cornell lists with aliases including Long Red Cayenne and Cayenne Long Thin. Cornell describes curved, wrinkled 5- to 6-inch fruit that mature from waxy green to crimson.About this varietyCayenne Long is a hot cayenne type that Cornell lists with aliases including Long Red Cayenne and Cayenne Long Thin. Cornell describes curved, wrinkled 5- to 6-inch fruit that mature from waxy green to crimson.GrowingStart pepper seed indoors about 8 weeks before the expected transplant date. Sow 1/4 inch deep in a sterile, well-drained seed-starting mix and keep the seed zone warm, about 80 to 90°F, until emergence. Move seedlings under strong light as soon as they emerge. Harden plants gradually, then transplant after frost danger has passed and outdoor conditions are reliably warm. Grow in full sun in fertile, well-drained soil near pH 6.0 to 6.5. Space plants about 18 inches apart with about 24 inches between rows. Water deeply and consistently without keeping the root zone saturated.Harvest and useHarvest green for an earlier stage or allow pods to turn crimson red. Cornell specifically notes this cayenne as excellent for drying, and dried mature pods can be crushed or ground after safe handling.Saving seedSelect healthy plants that match the documented Cayenne Long fruit and plant traits. Peppers are primarily self-pollinating, but insects can move pollen between varieties. Use meaningful isolation or pollinator exclusion when varietal purity matters. Allow selected fruit to reach full mature color, extract well-developed seed, discard damaged seed, and dry seed promptly in a thin layer with good airflow away from direct sun or high heat. Store fully dry seed in a cool, dark, dry place with the cultivar, year, and lot clearly labeled. Wear gloves when processing hot or super-hot peppers. This cultivar is documented as open-pollinated, so isolated true-to-type plants can be used for line maintenance.
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