Capsicum annuum var. annuum cayenne is the scientific name for the common cayenne pepper.

Cayenne peppers belong to the solanaceae family, which include among other things the tomato, eggplants, and at least an additional 1,700 species of plants and herbs.

Plants are annual dichotomous shrubs, which grow as single plants to a heigth of about 25 inches.

Cultivation

Cayenne is most commonly grown in tropical climates all over the world, and in the southern part of North America. Cayenne likes well-drained soils, and does not tolerate excessive rains. Cayenne can be direct seeded to the fields or also planted as transplant.

The plant is usually a high yielder, producing on average about 20 tons per acre of ripe peppers.

The plant takes about 80 days to start flowering from seed.

Uses

Cayenne pepper has many uses. It is used fresh, as dry powder, or in mash.

Dry powders and flakes are used extensively in the food industry to add spice to foods such as pizzas or as an additive for other condiments.

The mash is mostly used as an ingredient for hot sauces, especially Louisiana style sauces.

Cayenne in Ecuador

Cayenne is cultivated mostly in the coastal regions of Ecuador where dryer climates prevail. Planting seasons are usually during the summer months, which in Ecuador last from mid June till November.

What we offer

Our company processes cayenne into a dehydrated powder, dry whole and mash.

The dry powder is made by first selecting and removing stems of freshly harvested peppers, which are then washed and placed into drying tunnels.

Once the peppers are dry they are then passed through stainless steel mills that grind it to a powder.

The powder is then packed in poly bags and stored in airtight plastic drums.

Dry whole peppers go through the same process except that they are not ground and are stored whole in poly bags.

The pepper mash is made of ripe red peppers ground with 15% salt. This mash is left to ferment at least 45 days prior to shipping.