Cayenne Thick Pepper

Start seeds indoors 8 to 10 weeks before your last spring frost date. Sow seeds in seed-starting mix kept at 70 to 80 degrees Fahrenheit for best germination. Seeds typically sprout in 10 to 14 days under these conditions.

Harden off seedlings by exposing them to outdoor conditions for 7 to 10 days before transplanting. Move them outdoors once nighttime temperatures consistently stay above 50 degrees Fahrenheit and soil has warmed to 60 degrees or higher. Plant at the same depth they were growing in containers, spacing them 18 inches apart with 36 inches between rows.

Cayenne peppers reach full maturity in 60 to 69 days after transplanting. Harvest when peppers reach full size, typically 4 to 6 inches long, and turn deep red if you plan to dry them for spice making; they'll be hotter and more flavorful at full red maturity than at immature green stages. Cut peppers from the stem with pruning shears rather than tugging them off by hand to avoid damaging the plant. For fresh use, you can harvest at any stage; for drying and grinding into powder, wait for that rich red color.

As an upright annual pepper, minimal pruning is needed. Pinch off the first flower buds on very young transplants to redirect energy into root and stem development before fruiting begins. Once the plant is established and flowering heavily, you can remove any lower leaves that touch soil to improve air circulation and reduce disease pressure, but avoid aggressive pruning that stresses the plant.