Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Sunlit heat with classic cayenne versatility. Golden Cayenne ripens to a luminous yellow gold that looks as good as it tastes, delivering bright, clean warmth over notes of citrus and sweet pepper. It is the go-to chile for vivid flakes and powder when you want cayenne’s familiar kick without the usual red color, perfect for finishing oils, sauces, and spice blends that pop.
The plants are vigorous and tidy, generally 2 to 3 feet tall with a branching habit that loads each stem with blossoms and long pendant pods. Medium green foliage frames the fruit beautifully, giving the plants an ornamental presence well before ripening. Pods average 4 to 6 inches, slim and smooth with thin walls. They mature from glossy green to a glowing golden yellow, and those thin walls make them ideal for quick drying into flakes or grinding into a sunshine colored powder.
Bite into a ripe pod and you get a crisp, fresh pepper flavor first, followed by a steady build of heat that lingers cleanly. In the kitchen a few rings sharpen sautés, soups, and grilled vegetables. Whole pods infuse vinegars and oils, while dried pods grind into a bright, lemony cayenne that brings color and lift to rubs, roasted potatoes, eggs, and seafood.
Cayennes have been kitchen staples for centuries, valued for their dependable production and easy drying. Golden Cayenne carries that tradition forward with a unique hue and generous yields that stock the pantry all year, a trusted Capsicum annuum that combines beauty, flavor, and practical utility for growers and cooks alike.
Timing: Start seeds 8–10 weeks before last frost (cool/short seasons: choose 10 weeks).
Depth: Sow ¼" (6 mm) deep; lightly firm and mist.
Temperature (germination): Medium 80–88°F (27–31°C) with a heat mat + thermostat for uniform emergence.
Germination Time: 7–14 days typical; allow up to 21 days.
Moisture & air: Keep evenly moist—not soggy. Use a dome and vent daily to prevent damping-off.
Light (post-sprout): 14–16 hrs/day strong light 2–4" above canopy.
Air temperature (post-sprout): Days 70–80°F (21–27°C); nights 62–70°F (17–21°C).
Potting Up: First true leaf → 2–3" cells; then 4" pots before outdoor set. Plant a touch deeper each step to anchor.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; step to ½-strength after pot-up if growth pales.
Airflow/conditioning: Gentle fan movement toughens stems and limits fungal issues.
Soil Temperature & Transplant Timing
Transplant by soil temps, not the calendar. Measure 2–4" (5–10 cm) deep at dawn for 3–5 mornings:
Soil ≥60–65°F (16–18°C); night air ≥55°F (13°C).
Ideal root zone 70–85°F (21–29°C) for vigorous start.
How to check: Soil thermometer at planting depth; average readings before committing.
Transplanting Outdoors
Hardening Off: 5–7 days (shade → partial → full sun).
Site: Full sun; well-drained soil, pH 6.0–6.8. Golden pods color best with strong light and good airflow.
Bed Prep: Incorporate 1–2" compost plus a balanced organic fertilizer. Avoid excess N (leafy vines, slow color).
Spacing: 14–18" (35–45 cm) between plants; 24–30" (60–75 cm) between rows.
Support: Light stake or twine line prevents lodging in wind and keeps fruits clean for drying/pickling.
Mulch: Apply after soil warms; black/woven mulch boosts heat and suppresses weeds.
Watering: Consistent, moderate moisture—~1" (25 mm)/week including rain. Slightly drier late season aids field-drying (avoid severe stress).
Season Extension: Row cover early (remove during bloom) and reflective mulch help in cool zones.
Variety-Specific Notes (Golden Cayenne)
Purpose: Prolific thin-walled pods ideal for drying, flakes, powder, and pickled rings.
Crop time: 70–90 days from transplant to first full golden flush; continuous thereafter with frequent picking.
Color cue: Harvest at full lemon-to-gold for best sweetness and color in jars/powders.
Troubleshooting
Pale leaves/slow color: Too much nitrogen or shade—reduce N, increase sun/air.
Blossom drop: Nights <55°F or drought/soak cycles—stabilize moisture and temps.
Sunscald: Harden properly; in heat spikes, provide brief afternoon shade.
Blemishes before drying: Harvest earlier, dry under cover with strong airflow to keep powders bright.
How to Grow — Golden Cayenne (Capsicum annuum)
Seed Starting & Transplant Timing
Sow indoors 6–10 weeks before last frost. Cayennes germinate steadily but respond best to warmth.
Germination: Maintain 78–85°F (25–29°C) with a heat mat; emergence in 7–14 days is typical. Vent domes daily to prevent damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 grow lights, 2–4" above seedlings. Rotate trays and add airflow for compact growth.
Feeding & pot-up: Start ¼-strength fertilizer at true leaf stage. Pot up to 3–4" pots as roots fill cells.
Harden off for 5–7 days before transplant.
Transplant outdoors after nights >55°F (13°C) and soil >60°F (16°C). Use black mulch to pre-warm.
Consistent watering during stress helps pods size up without shriveling.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Golden Cayenne pods can be long and heavy in clusters; use stakes or cages to keep branches from drooping.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi.
Pollinator attractors: Plant with alyssum or coriander to draw hoverflies and bees for improved pod set.
Container Growing
Use 5–7+ gallon pots (10 gal boosts yield and pod length).
Containers dry quickly—check daily and irrigate as needed.
In midsummer, shade pot sides; fabric pots help regulate temperature.
Pruning & Training
Tip-pinch once early for branching.
Remove only interior congestion later for airflow. Heavy midseason cuts reduce yields.
Season Extension
Low tunnels/row covers accelerate early growth. Remove during flowering for pollinators. Frost cloth can extend autumn harvests for final golden flush.
Harvest & Seed Saving
Pods mature 70–85 days from transplant, turning brilliant golden-yellow.
Harvest with scissors or pruners to avoid branch breakage.
For drying, harvest fully golden pods, then air-cure briefly before dehydration.
For seed, save from true-shape golden pods on vigorous plants. Dry seed 7–10 days; store cool/dry. Isolate from other cayennes for purity.
Additional Tips — Golden Cayenne (Capsicum annuum)
Harvesting
Stage choice: Pick green for a sharper bite, or allow pods to mature to a glowing golden-yellow for the true cayenne sweetness and balanced heat.
Clean harvest: Use scissors or pruners to cut pods with a small stem attached—cayenne branches snap easily if pulled.
Frequent picking: Harvest every few days once pods begin to color. This keeps plants producing heavily through late summer.
Curing tip: After picking, allow golden pods to sit at room temperature 1–2 days to finish coloring and concentrate flavor.
Flavor & Nutrition
Profile: Golden Cayenne has a bright, tangy, lemony flavor with sharp but manageable heat.
Nutrition: Rich in vitamin C, vitamin A, and carotenoids, particularly lutein and zeaxanthin, which give the golden hue.
Ripening edge: Fully golden pods offer a cleaner, less grassy flavor than green ones.
Handling
Moderate caution: Heat is significant—wear gloves when chopping or deseeding. Oils can linger on skin and under nails.
Tool discipline: Wash knives and boards with soap + vinegar to cut oil and pigment.
Storage & Preservation
Fresh storage: Keep in paper bags in the crisper. Wash just before use.
Drying: Thin, wrinkled walls dry easily:
Air-dry: Thread and hang pods in a breezy, shaded space.
Dehydrator: 120–125°F (49–52°C) until brittle.
Powder: Grind dried pods for cayenne powder. Store airtight and away from light.
Freezing: Freeze whole pods for year-round use; flavor and heat remain strong.
Pickling: Golden Cayennes pickle beautifully in vinegar brines with garlic and dill.
Kitchen Use
Classic application: Ground into the well-known cayenne pepper powder used in global cuisines.
Fresh use: Adds zing to stir-fries, soups, relishes, and sauces.
Hot sauces: Blends beautifully with vinegar for bright, golden-colored sauces.
Growing & Pruning Tips
High yields: Plants are vigorous and benefit from early staking or cages to keep heavy clusters upright.
Air circulation: Thin lightly to prevent disease, especially in humid climates.
Heat stress: Flowers may abort >95°F (35°C); partial shade helps maintain fruit set.
Containers & Watering
Pot size: At least 7 gallons for good production.
Watering: Keep evenly moist. Uneven watering reduces fruit quality and can cause wrinkling or blossom-end rot.
Companion Planting & Pollinators
Allies: Plant with basil, oregano, and marigolds to deter pests and attract pollinators.
Seed Saving
Selection: Save seeds from fully golden, healthy pods.
Isolation: Separate from other annuum types to keep the true golden trait.
Drying: Air-dry seeds 7–10 days; store airtight, cool, and dark.
Common Pests & Problems — Golden Cayenne (Capsicum annuum)
Insects & Mites
Aphids (clustered on new growth; curling leaves, sticky residue)
Controls: Wash off with water; follow up with insecticidal soap or neem. Attract lady beetles and lacewings by planting companion flowers. Remove ant activity.
Spider mites (speckled bronzing; webbing under drought stress)
Controls: Raise humidity with mulch and misted paths; rinse undersides; horticultural oil/neem rotations. Release predatory mites indoors.
Whiteflies (small clouds on disturbance; sticky honeydew/sooty mold)
Controls: Yellow sticky cards; morning vacuum; soap/neem rotations; weed sanitation around the bed.
Thrips (silver streaks, distorted young leaves; vectors viruses)
Controls: Blue cards; weed control; spinosad sprays; prevent mowing blooming weeds nearby.
Flea beetles (small pits on seedlings; shot-hole leaves)
Controls: Lightweight row cover until bloom; diatomaceous earth rings; trap crops.
Cutworms (young plants felled overnight at soil line)
Controls: Cardboard collars; debris removal; dusk patrol and hand removal.
Caterpillars (fruitworms, armyworms) (chewed pods, leaf damage)
Controls: Handpick; Bt early on larvae; mow margins and reduce weeds.
Pepper weevil / borers (southern regions; punctured pods, fruit drop)
Controls: Prompt harvest; destroy dropped fruit; keep beds clean; pheromone trap guidance from local extension.
The Cayenne pepper traces its roots back to Indigenous peoples of South America, particularly in regions near present-day French Guiana and Brazil, where it was cultivated long before European contact. These communities valued peppers for their culinary, medicinal, and spiritual roles, using them in stews, drinks, and healing remedies. The name Cayenne itself is thought to derive from the Tupi word kyinha, reflecting its deep Indigenous heritage. When European explorers encountered the pepper in the sixteenth century, they carried it across the globe, where it quickly became one of the most widely recognized and cultivated chiles.
From these ancient beginnings, different strains of Cayenne emerged, shaped by both Indigenous selection and later farmer stewardship. Among them, the Golden Cayenne stood out, ripening to a vivid yellow that symbolized brightness and vitality. Indigenous peoples often associated yellow and gold hues with the sun and fertility, and in many cultures, peppers of such color carried symbolic weight as much as practical flavor. Like its red relatives, the Golden Cayenne provided not only heat but preservation, its capsaicin helping to safeguard food in hot, humid climates.
Through centuries of global trade, Cayenne peppers became staples in Africa, Asia, and Europe, integrated into foodways as if they had always belonged. Yet the Golden Cayenne remained more of a rarity, treasured by those who valued both its distinctive color and its balanced heat. In markets, golden pods gleamed like ornaments among the scarlet varieties, appealing to cooks who sought both flavor and beauty. Herbalists continued to employ Cayenne peppers — red or yellow — as remedies for circulation, digestion, and vitality, practices rooted in Indigenous uses that persisted through adaptation.
In kitchens, the Golden Cayenne became a versatile tool. Its heat was sharp but not overwhelming, ideal for drying and grinding into a golden powder that carried both spice and color. Its pods could be strung into wreaths or garlands that were as decorative as they were practical, hanging in kitchens as symbols of prosperity and flavor. Farmers selected for productivity and uniformity, ensuring that each plant bore clusters of slim, shining pods that ripened reliably in sun.
Modern gardeners and cooks have embraced Golden Cayenne for its dual appeal. In the garden, it is as ornamental as it is edible, with clusters of long golden pods glowing against green foliage. In the kitchen, it is valued for making golden-hued hot sauces and powders that bring both color and heat to a dish. Health enthusiasts continue to celebrate its properties, echoing Indigenous knowledge that peppers are as much medicine as food.
To cultivate Golden Cayenne today is to nurture a pepper that embodies both continuity and uniqueness. It carries the legacy of Indigenous South American farmers who first saw the potential in slender chiles, and it extends that legacy with a brilliance of color that reflects sun and vitality. Each golden pod is both a memory and a promise, linking ancient fields to modern gardens.
Goal: Maintain the long, slender cayenne shape (typically 5–6″), clear golden/yellow mature color, and quick-drying walls with sharp cayenne heat—while preventing crosses with other annuum.
1) Selecting Plants for Seed Saving
Choose exemplars: Pick 6–12 robust, disease-free plants that set uniform, slender pods with a smooth curve, ripening green → golden yellow cleanly. Look for even fruiting along the canopy, strong pedicels (pods don’t drop early), and thin-to-medium walls for efficient drying.
Cull off-types: Exclude plants with thick jalapeño-like walls, blunt or very short pods, uneven coloring, late ripening, or bitter aftertaste. Remove plants with virus-like mosaics or frequent sunscald/cracking.
Maintain diversity: Save seed from multiple mother plants to keep the true golden hue and classic cayenne form consistent.
2) Harvesting Seeds
Timing: Let pods reach full golden yellow; if weather allows, hold 5–10 days past color to finish seed maturation.
Collection: Cut pods with pruners (long pods can tear if pulled). Select blemish-free, fully colored fruit from several chosen plants. Keep lots labeled by plant.
3) Cleaning Seeds
Separation: Slit pods lengthwise and scrape seeds/placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placenta strands.
Dry-rub + winnow option: If pods were very dry at harvest, crumble seed mass over mesh and winnow chaff; finish with a quick rinse if necessary.
Viability: 3–5 years refrigerated; 5–8+ years ultra-dry and frozen. Let containers warm sealed before opening to prevent condensation uptake.
6) Testing Seed Viability
Germination test: 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); evaluate at 5–10 days.
Targets: ≥85% indicates a strong lot.
Priming (optional): 30–60 minute soak in 0.5–1% H₂O₂ or mild kelp solution can help older lots.
Tips for Successful Seed Saving
Isolation: Golden Cayenne is C. annuum and can cross with other annuum cayennes, jalapeños, serranos, and bells. Use 150–300 ft (45–90 m) isolation; for commercial-grade purity, bag/cage select branches or hand-pollinate.
Pollinators: Encourage pollinators broadly; for bagged branches, tap/vibrate during bloom to ensure set.
Record keeping: Log plant IDs, isolation method, harvest dates, pod length/curve, earliness, drying rate/color, and any off-type notes. Photograph representative pods (straight vs. curved, hue) to track your line.
Color fidelity: Prioritize seed from pods with uniform, saturated golden color (not muddy yellow) and fast, even drying—traits that translate to top-quality golden cayenne flakes.
Culinary Uses, radiant yellow cayenne with classic sharp heat
Fresh spice accent (signature): Slice into thin rings for tacos, stir-fries, and slaws; bright color and heat add visual and flavor punch.
Hot sauces: Blend fresh or fermented with vinegar, garlic, and carrot/turmeric for a sunshine-colored sauce with linear cayenne burn.
Pickled pods: Whole or sliced yellow pods shine in brines with carrot, garlic, and mustard seed.
Drying for flakes/powder: Dehydrate to golden flakes or grind to powder. Perfect for pizza topping, rubs, or chili powders.
Infused oils: Bloom dried flakes in neutral oil; strain for a golden oil to drizzle on bread, beans, or grilled vegetables.
Broths & soups: Float a slit pod in beans or soup; remove before serving for mild infusion.
Heat control tips: Remove placenta for reduced burn; add late for brightest flavor.
Preservation and Pantry Value
Air-dry ready: Thin walls dehydrate quickly and evenly, ideal for long-term powder/flakes.
Freezer fallback: Freeze whole ripe pods; crumble into pots from frozen.
Fermentation: Yellow mash ferments into bright, tangy sauces with excellent shelf stability.
Pickling: Thin pods stay crisp and vibrant for months in brine.
Flavor Benefits beyond heat
Clean cayenne spice with a slight citrus lift; adds heat without heavy fruit or smoke.
Brilliant golden color elevates dishes visually.
Garden and Ornamental Benefits
Upright plants with abundant slender pods ripening green → golden yellow.
Continuous fruiting supports steady kitchen supply and drying projects.
Decorative and functional—pods look striking fresh, dried, or pickled.
Traditional and Practical Uses (Indigenous foodways focus)
American domesticate, global spread: Cayenne derives from C. annuum stewarded by Indigenous peoples of the Americas. Its drying and grinding uses mirror ancient practices of chile stringing, sun-curing, and metate grinding for storage alongside maize and beans.
Nixtamal companions: Powder or pickled slices pair naturally with tortillas, tamales, beans, and squash—foods deeply rooted in Indigenous agriculture.
Medicine & ritual: Cayenne peppers have long been part of Indigenous pharmacopeias for circulation, digestion, and ceremony, linking today’s Golden Cayenne to broader traditional roles beyond cooking.
Safety and Handling always
Gloves recommended; thin pods pack potent burn.
Ventilate when drying/grinding—dust irritates lungs.
Herbs & extras: cilantro, parsley, dill, mustard seed for pickles.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Golden Cayenne
$200 USD
$300
Unit price /
Unavailable
Description
Sunlit heat with classic cayenne versatility. Golden Cayenne ripens to a luminous yellow gold that looks as good as it tastes, delivering bright, clean warmth over notes of citrus and sweet pepper. It is the go-to chile for vivid flakes and powder when you want cayenne’s familiar kick without the usual red color, perfect for finishing oils, sauces, and spice blends that pop.
The plants are vigorous and tidy, generally 2 to 3 feet tall with a branching habit that loads each stem with blossoms and long pendant pods. Medium green foliage frames the fruit beautifully, giving the plants an ornamental presence well before ripening. Pods average 4 to 6 inches, slim and smooth with thin walls. They mature from glossy green to a glowing golden yellow, and those thin walls make them ideal for quick drying into flakes or grinding into a sunshine colored powder.
Bite into a ripe pod and you get a crisp, fresh pepper flavor first, followed by a steady build of heat that lingers cleanly. In the kitchen a few rings sharpen sautés, soups, and grilled vegetables. Whole pods infuse vinegars and oils, while dried pods grind into a bright, lemony cayenne that brings color and lift to rubs, roasted potatoes, eggs, and seafood.
Cayennes have been kitchen staples for centuries, valued for their dependable production and easy drying. Golden Cayenne carries that tradition forward with a unique hue and generous yields that stock the pantry all year, a trusted Capsicum annuum that combines beauty, flavor, and practical utility for growers and cooks alike.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
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D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
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D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
