Family:  Nightshade (Solanaceae)

Perennial in Zones 10-12, otherwise grown as an annual, 120 days to harvest

~37,000 Scoville Heat Units

(Long Cayenne, Aji Sivri Biber)  Flat-topped bush is an heirloom type from Turkey, yields copiously the 8 inch, sometimes straight and sometimes convoluted peppers, medium hot, not as killingly hot as Cayenne but much larger and sweeter. These bush-type peppers ripen relatively early and are really ideal in many ways–they produce up to 60 peppers per plant, and the peppers are so good (zesty and fruitily tasty) that in-season, I crave them and slice them daily into my sandwiches and salads.  These peppers also may be dried and ground into a chili powder that enhances the flavor of many-a savory dish.  Wow, what a great pepper!

Cultivation:  In general peppers prefer a scanty, even water supply, good drainage, full sun, and as long and hot a summer as they can get. Start indoors 40 to 50 days prior to the last frost. Thin seedlings to at least 2 inches apart in the flat. Transplant out to garden after the soil has really warmed up. The best compost for Peppers is higher in phosphorous than nitrogen. Kelp is well-tolerated and makes for outrageous yields.  When cultivating, be careful not to damage the spreading root system, as they are sensitive to that.  Better to hand pull weeds from the 12-inch circle around the plant, instead of tilling or cutting deeply with a hoe.  Just saying.  Space plants 1 to 2 feet apart.

Packet contains 20 seeds

Certified Organically Grown

Traditional usage (TWM): flavor enhancement, circulation stimulant, antibacterial, vermifuge, against shock, life extension, prophyllactic to cancer and heart disease.*  Source of capsaicin.

* American Heart Association Scientific Sessions Report, Presentation P1036

• Consumption of chili pepper may reduce the relative risk of cardiovascular disease mortality by 26%, according to an analysis of diet and mortality data from four large, international studies.
• Chili pepper consumption was associated with a 25% reduction in death from any cause and 23% fewer cancer deaths, compared to people who never or only rarely consumed chili pepper.