LONG CAYENNE CHILLI

HEAT RATING

 (SCALE 1-10) - 4

CLASSIC FLAVOUR PARTNERS

 Basil (all types), Coriander, Garlic, Society Garlic, Turmeric, Ginger, Spring Onion, Lemon Grass, Mint, Oregano, Paprika.

CLASSIC FOOD PARTNERS

 Beef, Pork, Chicken, Lamb, Prawns, Shellfish, Fish, Tomato, Lime Juice, Coconut.

COOKING

 Slice into Aisan dishes for added colour towards the end of the cooking. Enjoy chilli flavour without the heat by removing white internal ribs. They contain 80 per cent of the heat. Mature yellow fruit is 2-3 times hotter than green fruit.

CULTIVATION

 Fertilise! Short lived perennial - two to three years in mild climates. Bush 80 cm high x 75 cm wide. Bears green fruit ripening to scarlet red. Pendulous fruit 9 cm long x 1 cm wide.

BOTANIC NAME

 Capsicum annuum var.