Golden Cayenne Pepper

Golden Cayenne is a compact cayenne pepper with fruit that changes from green to golden yellow as it ripens. PanAmerican Seed classifies it as medium hot and describes the fruit as useful fresh, cooked, or dried for seasoning. [PanAmerican Seed](https://www.panamseed.com/Products/048300001025978/pepper-golden-cayenne/) ## Landscape Use Use this edible pepper in a sunny vegetable bed or a medium container on a patio. Its bush habit and 18–24 inch height suit small gardens, while the yellow ripe fruit adds a bright edible accent. PanAmerican Seed lists 3–5 inch fruit and 85–90 days from transplant to ripe fruit; the seed company’s grower sheet gives the same mature dimensions and season. [PanAmerican Seed Grower Facts](https://www.panamseed.com/utility/CultureSheetPDF.aspx?pagename=culture.aspx&txtphid=048300001026543&type=Veg) ## Growing Conditions Treat it as a frost-tender, warm-season crop. Plant after the soil and air have warmed, in full sun and well-drained, fertile soil. Keep moisture reasonably uniform while flowers and fruit are developing; peppers can slow down in cold soil, and dry soil can reduce fruit set. [Illinois Extension](https://extension.illinois.edu/gardening/peppers) ## Harvest Pick green fruit for an earlier cayenne flavor or leave it on the plant until golden yellow; PanAmerican Seed reports that heat increases as the fruit ripens. The exact heat can vary with growing conditions. Cornell’s older entry for Golden Cayenne describes a different fruit size and stronger heat than PanAmerican Seed’s current product listing, so do not apply those older figures to the PanAmerican product without evidence that both suppliers offer the same seed strain. [Cornell Vegetable Varieties for Gardeners](https://vegvariety.cce.cornell.edu/main/detail.php?variety_id=2249) ## Maintenance Water during dry periods and avoid waterlogged soil. Cut fruit from the stems rather than pulling hard on branches, and wear gloves when handling hot peppers; avoid touching eyes or face before washing hands.