Yunnan-Cayenne Chili (Capsicum annuum)

A distinctive Chinese heirloom from Yunnan. Plants are attractive and productive, with long, slender pods that ripen to vibrant red and deliver a clean, aromatic heat (~30,000 SHU)—hotter than jalapeño, far milder than ghost. 

Start seeds indoors March to April, sowing 6 mm (¼”) deep in the tray. Keep soil 24–29°C (75–85°F); germination takes 10–21 days. Give strong light 14–16 hours daily. Harden off, then transplant to full sun after frost when nights stay above 12°C (55°F). Space 45–60 cm apart. Mulch, water steadily, stake if needed. Harvest 70–80 days after transplant (mid-Aug–Sept) when fully red; use fresh, dried, or in chili oil. Chigarden 2026