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
Bold, classic cayenne with farmhouse charm. Cowhorn Cayenne earns its name from the long, gently curving pods that swing like red horns on the plant. The flavor is bright and peppery with a clean, medium heat that builds steadily, perfect for everyday cooking and for putting up jars of flakes and vinegar sauces. If you want a workhorse chile that looks spectacular on the plant and in the kitchen, this is it.
The plants are vigorous and productive, typically 2 to 3 feet tall with a branching habit that loads every stem with blossoms and fruit. Dark green foliage frames clusters of pendant pods so the plants read ornamental long before ripening. Pods average 8 to 10 inches, slender and gracefully curved with thin walls. They mature from glossy green to a deep, lacquer red, and those thin walls make them ideal for quick drying on racks, strings, or screens.
Bite into a ripe pod and you get sweet red pepper first, followed by a clean cayenne heat that lingers without turning muddy. In the kitchen, slice into rings for sautés and pizzas, thread onto skewers for the grill, or tuck whole pods into pickling jars and chili oils. Dried pods grind into vivid flakes and powder that bring color and lift to rubs, stews, eggs, and roasted vegetables, while whole dried cowhorns infuse vinegars with a brilliant brick-red hue.
Long valued in Southern gardens and farmhouse kitchens, Cowhorn Cayenne remains a dependable Capsicum annuum heirloom grown for its generous yields, easy drying, and unmistakable look. Plant it when you want a pantry staple with honest heat, bright flavor, and armfuls of beautiful, curving peppers all season.
Timing: Start seeds 8–10 weeks before last frost (cool/short seasons: lean to 10 weeks).
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix; lightly firm and mist.
Temperature (germination): Maintain medium 80–88°F (27–31°C) on a thermostat-controlled heat mat.
Germination Time: 7–14 days typical; allow up to 21 days for slow lots.
Moisture & air: Keep evenly moist (not soggy). Use a humidity dome and vent daily to prevent damping-off.
Light (post-sprout): Provide 14–16 hrs/day strong light (T5/LED) positioned 2–4" (5–10 cm) 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" (5–8 cm) cells; step to 4–5" (10–13 cm) pots before field set. Plant slightly deeper each time to anchor.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength after pot-up if foliage pales.
Airflow/conditioning: Gentle fan movement or daily brushing toughens stems and reduces fungal pressure.
Soil Temperature & Transplant Timing
Transplant by soil readings, not dates. Measure 2–4" (5–10 cm) deep at dawn for 3–5 mornings:
Soil ≥60–65°F (16–18°C) minimum; night air ≥55°F (13°C).
Ideal root zone 70–85°F (21–29°C) for vigorous establishment.
How to check: Insert a soil thermometer at planting depth; average several mornings.
Transplanting Outdoors
Hardening Off: 5–7 days from bright shade → partial sun → full sun; protect from wind.
Site: Full sun; well-drained, fertile soil, pH 6.0–6.8. Raised beds warm quickly for early cropping.
Bed Prep: Work in 1–2" (2.5–5 cm) compost plus balanced organic fertilizer per label. Avoid excess N (leafy plants, slow to fruit).
Spacing: 16–20" (40–50 cm) between plants; 24–36" (60–90 cm) between rows.
Support: Stake or run a single/twin Florida weave—long, heavy pods can crease branches after rains.
Mulch: Apply after soil warms; black/woven mulch boosts heat and suppresses weeds.
Watering: Deep, steady moisture—~1–1.25" (25–32 mm)/week including rain. Avoid drought/soak cycles that cause blossom drop and crooked pods.
Season Extension: Row cover early (remove at bloom) and reflective mulch improve earliness and color in cool zones.
Variety-Specific Notes (Cowhorn Cayenne)
Purpose: Abundant thin-walled pods for drying, flakes, powder, and pickled rings.
Crop time: 70–90 days from transplant to first red flush; frequent picking sustains production.
Harvest cues: Pick glossy green for fresh uses; allow full red for drying—harvest after dew dries for clean flakes.
Troubleshooting
Leggy seedlings: Increase light; keep day temps ≤80°F.
Blossom drop: Nights <55°F or erratic moisture—stabilize irrigation and use black mulch for warmth.
Sunscald on pods: Harden gradually; provide brief afternoon shade during extreme heat.
Mites/aphids on dense canopies: Increase airflow; introduce beneficials or use insecticidal soap.
How to Grow — Cowhorn Cayenne (Capsicum annuum)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost; long, curving pods benefit from a strong, early start.
Germination target: Keep media at 78–85°F (25–29°C) with a heat mat and humidity dome; typical emergence 7–14 days. Vent daily to prevent damping-off and encourage sturdy stems.
Lighting: Provide 14–16 hours/day under LED/T5 lights, 2–4" above seedlings. Add a gentle fan for stocky growth.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; pot up to 3–4" containers when roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure (sun, wind).
Transplant timing: After nights are >55°F (13°C) and soil >60°F (16°C). Black mulch or landscape fabric pre-warms soil and keeps extra-long pods clean.
Soil Preparation
Texture & pH: Loose, fertile, well-drained loam with pH 6.2–6.8.
Amendments: Mix 2–3" finished compost into the top 8–10", plus a light organic base (e.g., 4-4-4). In sandy soils, add gypsum (Ca) and a touch of sulfate of potash (K) to support firm walls and consistent fruit set.
Bed architecture: Raised beds/fabric pots speed root warmth and drainage—great for preventing misshapen cowhorns after heavy rain.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: Less water and fertilizer often intensify heat, while excess water/fertilizer can make peppers milder.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low-nitrogen, high-potassium formula to support heavy fruiting and hotter peppers.
Cowhorn’s long pods appreciate steady K; avoid late, heavy nitrogen spikes that cause leafy growth and thin walls.
Weeding & Mulching
Keep weeds under control—they compete for nutrients, space, and water.
Use mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Keep soil temperatures stable
Be careful when hand-weeding: pepper roots are shallow and easily damaged, which can lead to issues such as blossom end rot.
Sun & Heat Management
Grow in full sun (6–8+ hrs) for yield, pod length, and clean heat.
In extreme heat (>95°F / 35°C), provide light afternoon shade to improve fruit set and prevent sunscald on long, pendulous pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Cowhorn sets long, heavy clusters; use ring stakes or a small cage to prevent branch flop and keep pods off the soil for straighter shape.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
Add alyssum, dill, coriander to attract hoverflies/lacewings that suppress aphids and thrips and aid pollination.
Container Growing
Use 7–10+ gallon pots (10–15 gal improves pod length and yield) with high-quality, free-draining potting mix.
Containers dry faster—check moisture daily.
In midsummer, shade pot sides and elevate pots for airflow; fabric pots help regulate temperature and reduce waterlogging.
Pruning & Training
Tip-pinch once early to increase branching and cluster count.
Later, remove only interior congestion to improve airflow; heavy mid-season pruning delays first flush.
Season Extension
Row cover/low tunnels accelerate spring growth; uncover or vent during bloom for pollinators. A light frost cloth in fall preserves the final red flush for drying/flake production.
Harvest & Seed Saving
Expect first harvest 70–85 days from transplant (green) and 85–100 days to full red.
Cut, don’t pull—long pods tear nodes if yanked.
For seed, select fully red, straight, true-to-type cowhorns from vigorous plants; dry seed 7–10 days, store cool/dry, and isolate from other annuum cayennes for purity.
Ripeness cues: Cowhorn Cayenne peppers are best harvested when they reach 8–10 inches long and turn a glossy deep red. Green pods can be used for milder dishes, but the signature spicy-sweet tang only comes with full ripeness.
Cutting method: Because pods are long and heavy, always use pruners or sharp scissors to snip them with a short stem stub. Twisting risks snapping branches.
Regular rounds: Pick every 2–4 days during peak season to keep plants producing and prevent pods from toughening on the vine.
Curing tip: After harvest, spread pods on a ventilated tray for 2–3 days to allow flavor and capsaicin levels to settle before drying or processing.
Flavor & Nutrition
Profile: Cowhorn Cayenne delivers a medium, cayenne-style heat with a smoky-fruity undertone, ideal for drying into powder.
Nutritional boost: Fully ripened red pods are rich in vitamin C, vitamin A, carotenoids, and antioxidants.
Cooking control: Use green pods for fresh, grassy heat or red for rich, earthy spice.
Handling
Gloves recommended: Moderate but lingering heat means gloves are wise when cutting large batches.
Tool hygiene: Clean knives and boards promptly with hot soapy water + vinegar to remove oils and red pigments.
Storage & Preservation
Fresh: Store unwashed pods in breathable packaging in the refrigerator for up to 10 days.
Drying:
Air-dry strings: Thread pods into long garlands and hang in a warm, shaded spot.
Dehydrator: 120–125°F (49–52°C) until brittle. Grind into classic cayenne powder.
Freezing: Whole pods freeze well; thawed pods soften but retain full heat.
Pickling: Perfect for vinegar brines with garlic, onion, and dill for fiery pickled cowhorns.
Fermentation: A 2–2.5% salt mash ferments into a tangy base for hot sauce.
Kitchen Use
Classic cayenne use: Dry and grind for powdered spice.
Fresh cooking: Slice into stews, stir-fries, or salsas for clean heat.
Traditional Southern dishes: Great for spicing beans, cornbread, and gumbo.
Pairings: Pairs well with vinegar, garlic, onions, smoked meats, beans, and collard greens.
Growing & Pruning Tips
Support heavy pods: Because of their length, pods often drag branches down. Stake or cage plants to prevent snapping.
Airflow: Thin lightly inside the canopy to avoid fungal issues.
Heat stress: Blossoms may drop during extreme heat—light shade cloth and steady watering help maintain set.
Containers & Watering
Container size: At least 7–10 gallons for proper root space.
Watering rhythm: Keep evenly moist. Large swings in soil moisture can cause blossom-end rot and reduce pod quality.
Companion Planting & Pollinators
Beneficial allies: Plant with basil, marigold, or oregano to deter pests and attract hoverflies and bees.
Seed Saving
Selection: Save from fully red, long uniform pods.
Isolation: Separate from other annuum cayennes to maintain true shape and flavor.
Drying: Air-dry seeds thoroughly; store in airtight containers with desiccant.
Blossom end rot — steady irrigation, mulch, balanced Ca.
Poor fruit set — hot/cool extremes, drought, or excess N; remedy with shade and watering.
Sunscald — maintain canopy leaves.
Edema — water regularly, avoid wild swings.
Heat variability — too much water/N can reduce pungency; modest stress intensifies it.
Monitoring & Prevention — Quick Checklist
Weekly scouting (buds, leaf undersides).
Irrigate at soil line.
Wide plant spacing.
Mulch once soil warms.
Rotate out of Solanaceae for 3+ years.
Sanitize tools; discard diseased fruit.
Cowhorn Cayenne (Capsicum annuum) — FAQs
Q: How hot is Cowhorn Cayenne?
Typically 20,000–40,000 SHU. Heat is clean and classic, ideal for flakes and vinegar sauces.
Q: How long does it take to mature?
Around 70–100 days from transplant. Pods lengthen and curve like horns, ripening to deep red.
Q: How long does germination take?
7–14 days at 75–85°F. Use bottom heat for best results.
Q: Does it need special soil conditions?
Well-drained, fertile soil at pH 6.2–6.8. Consistent watering supports long, thick pods.
Q: What spacing should I use?
18–24 inches between plants, 24–30 inches between rows. Plants are tall and benefit from staking.
Q: Do I need more than one plant for pollination?
No. Self-pollinating, airflow helps fruit set.
Q: Can I grow it in containers?
Yes. A 7–10 gallon pot with a stake or cage to support long fruit.
Q: How many peppers per plant?
Often 40–100 long pods, more with long, warm seasons.
Q: How do I harvest safely?
Gloves recommended. Snip pods when red and firm. Leaving a short stem reduces plant stress.
Q: Best ways to store or preserve?
String to dry, then grind for flakes, pickle whole, or make classic cayenne vinegar. Freezes well sliced.
Q: Does drying change heat or flavor?
Drying intensifies both heat and the classic cayenne aroma, perfect for powders.
Q: Is it perennial?
Usually annual. Can be overwintered in bright, warm spaces after pruning by one-third.
Q: Why are pods corky or sun-scalded?
Sudden exposure after heavy leaf pruning or extreme sun. Provide gradual light changes and steady moisture.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate plants or bag blossoms if saving seed.
Q: How do I use it without overpowering a dish?
Use thin slices fresh, or a pinch of dried flakes. Great in greens, beans, soups, and quick sauces.
Q: Is it ornamental?
Yes. Long curving red pods are showy on plants and when dried in kitchen garlands.
Q: Is it safe to handle and eat?
Yes. Avoid touching eyes, wash hands and tools after handling.
Q: Why are pods blunt or short?
Heat or drought during fruit set, or heavy nitrogen. Keep moisture steady and avoid overfeeding.
Among the many peppers first cultivated by Indigenous peoples of the Americas, long, slender cayennes held a special role for their balance of heat and versatility. As these peppers spread across the world through colonial trade, they were embraced in diverse foodways, each culture adapting them to local tastes. One such adaptation is the Cowhorn Cayenne, named for its curved, horn-like pods that can reach impressive lengths. Though shaped by generations of farmer selection, its story begins in Indigenous stewardship, where peppers were food, medicine, and cultural expression.
The Cowhorn Cayenne carried forward these traditions as it became a staple in Southern United States foodways. Enslaved Africans and their descendants played a crucial role in preserving and adapting cayenne culture in the South, using peppers in stews, sauces, and pickles that sustained communities through hardship. The cowhorn shape was distinctive, making it easy to recognize and select for seed saving. Farmers valued it not only for its heat but for its productivity, as each plant could yield dozens of long, twisting pods that dried readily in the sun.
In kitchens, Cowhorn Cayenne peppers were dried and ground into powders that flavored everything from soups to meats. They were also pickled whole, their bright red curves packed into jars that lined pantry shelves. The pepper’s flavor was sharp and direct, its heat sufficient to season without overwhelming, making it versatile across cooking styles. Strung into wreaths, the pods became a common sight in rural households, both for storage and for decoration, their scarlet arcs symbolizing abundance and protection.
Cultural uses extended beyond the kitchen. Folk medicine traditions employed cayenne peppers, including cowhorn types, as remedies for circulation, digestion, and general vitality. Farmers used their heat as a deterrent against pests and even mixed them into livestock feed in small amounts to stimulate health. In these ways, the Cowhorn Cayenne remained close to its Indigenous heritage, where peppers were tools of both nourishment and resilience.
Today, Cowhorn Cayenne continues to be cherished by gardeners and cooks alike. Its long, twisting pods can be dried, ground, or used fresh, and their dramatic appearance makes them a favorite for both ornamental and culinary use. Gardeners admire its prolific yields, while seed savers treasure its heritage as part of the cayenne lineage. In hot sauce making, it provides a clean, bright flavor that forms an excellent base for vinegar-based styles.
To cultivate Cowhorn Cayenne is to join a history that spans Indigenous fields, Southern kitchens, and global gardens. Each curved pod is a reminder of the pepper’s versatility and resilience, of the hands that saved seeds and the meals that gave warmth and strength. It is a pepper that curves like a horn but carries straight the fire of its ancestors.
Goal: Preserve the classic long, curved red pods (often 8–10"+), dependable heat, and heavy yields while keeping the line pure within C. annuum and maximizing long-term viability.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 6–12 vigorous, disease-free plants that consistently produce long, slightly curved, horn-shaped pods with smooth skin, ripening clean green → red. Look for strong pedicels (pods don’t drop), sturdy branching, and steady set along the canopy.
Cull off-types: Exclude plants with short/blunt pods, very thick jalapeño-like walls, rough or corky skin, uneven coloring, chronic sunscald/cracking, or virus-like mosaics.
Maintain breadth: Save seed from multiple mother plants to retain length, curvature, and reliable heat across seasons.
2) Harvesting Seeds
Timing: Allow pods to reach fully saturated red; for best embryo maturity, keep fruit 5–10 days past full color if weather allows.
Collection: Use sanitized pruners to cut pods (pulling can tear long nodes). Select blemish-free, fully red fruit from several selected plants. Keep each plant’s harvest labeled as a separate lot.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled sieve/bowl.
Rinse: Gently rinse with lukewarm water, rubbing lightly to remove placental threads.
Dry-rub + winnow option: If pods were very dry, crumble seed mass over fine mesh and winnow chaff with a light fan, then finish with a quick rinse if needed.
Inspection: Remove pulp fragments; discard very pale, flat, or damaged seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, well-ventilated area; avoid direct sun and temps >95°F (35°C).
Duration: 7–14 days, stirring daily until seeds are hard, glassy, and free-flowing.
5) Storing Seeds
Packaging: Place fully dry seed in paper envelopes inside an airtight jar/foil pouch with silica gel.
Viability: Typically 3–5 years refrigerated; 5–8+ years if ultra-dry and frozen. Let containers warm sealed to room temp before opening to prevent condensation on seed.
6) Testing Seed Viability
Paper towel test: Germinate 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% germination is typical for fresh annuum lots.
Priming (optional): 30–60 minute soak in 0.5–1% hydrogen peroxide or mild kelp solution can help older seed synchronize.
Tips for Successful Seed Saving
Isolation: Cowhorn Cayenne is C. annuum and crosses readily with other annuum (cayenne types, Thai/serrano/jalapeño, bells). Use 150–300 ft (45–90 m) isolation; for foundation seed, bag/cage select branches or hand-pollinate.
Pollinators & set: Encourage beneficials generally; for bagged clusters, gently tap/vibrate branches daily during bloom.
Record keeping: Track plant IDs, isolation method, harvest dates, pod length/curve, earliness, drying behavior, and any off-types. Photograph representative horns to document true type.
Selection cue: Favor plants whose long pods dry evenly (great for flakes/powder) and show clean, sharp cayenne heat without harsh bitterness.
Culinary Uses, long cayenne versatility
Everyday heat builder: Slice or mince into beans, greens, skillet corn, chowchow relishes, and gumbo for clean, immediate cayenne warmth. Excellent in tomato gravies, jambalaya, and étouffée.
Vinegar condiments (classic): Pack whole slit pods into warm vinegar with garlic and a pinch of salt to make table pepper vinegar—splash over collards, hoppin’ john, fish, and fried potatoes.
Hot sauces: Ferment or quick-blend with garlic, onion, carrot, and a little sugar for bright, pourable red sauce. Strain for smooth Louisiana-style, or leave rustic for texture.
Powders and flakes: Dry whole cowhorns and grind for cayenne powder or crushed red pepper. Toast briefly before grinding for a rounder, nutty edge.
Pickled whole: Brine tall jars of whole pods with mustard seed, black pepper, bay, and dill. Beautiful pantry jars with sharp, clean fire.
Smoked cayenne: Cold- or hot-smoke dried pods (pecan, hickory, or mesquite) before grinding for barbecue rubs and chili.
Heat control tips: Most heat resides in the white pith; strip for gentler bite. Add powders in pinches and taste—cowhorn is honest but assertive.
Preservation and Pantry Value
Dehydrates rapidly: Thin walls dry fast on screens or strings; perfect for ristras and wreaths.
Shelf-stable powders: Finely ground powder keeps color and punch for months in airtight, light-proof jars with a food-safe desiccant.
Ferment ready: High surface area and thin flesh make reliable, quick ferments for hot sauce bases.
Freezer backup: Freeze whole pods on a tray, then bag; crumble or slice from frozen into pots.
Flavor Benefits beyond heat
Classic, clean cayenne profile—bright red fruit with linear heat that seasons without muddiness.
Predictable intensity makes menu development and scaling straightforward for markets and kitchens.
Garden and Ornamental Benefits
Long, curved “cowhorn” fruits (often 8–10″) are eye-catching on plants and in drying strings.
Prolific, tolerant plants continue setting through heat with balanced feeding and mulch.
Slender pods resist splitting; strong peduncles handle wind and heavy fruit set.
Traditional and Practical Uses (with Indigenous & Afro-Indigenous foodways focus)
Southeastern lifeways: Cayenne-type peppers are woven into Indigenous and later Afro-Indigenous cooking across the Southeast—seasoning pot likker, beans, and fish with pepper vinegar, echoing deep ties between garden peppers, corn, and greens.
Gullah Geechee & coastal traditions: Pepper vinegar and cayenne powder lend heat to rice dishes, seafood, and field peas; dried strings in kitchens signal harvest and hospitality.
Appalachian & foothill preserves: Cowhorn’s shape is ideal for string-drying on porches; powders season chowchow, krauts, and dried bean pots through winter.
Traditional remedies (culinary, not medical advice): Cayenne teas and rubs have long appeared in folk practices for warmth and circulation; emphasize culinary use and consult professionals for health claims.
Safety and Handling always
Wear gloves for large batches, drying, and grinding. Avoid eyes and contact lenses.
Ventilate when toasting or grinding; aerosolized capsaicin is potent. Label jars clearly (“hot”).
Protein & starch: fish, shrimp, pork, beans, rice, cornbread, greens.
Spice mates: smoked paprika, black pepper, mustard seed, cumin.
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.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Cowhorn Cayenne
$200 USD
$300
Unit price /
Unavailable
Description
Bold, classic cayenne with farmhouse charm. Cowhorn Cayenne earns its name from the long, gently curving pods that swing like red horns on the plant. The flavor is bright and peppery with a clean, medium heat that builds steadily, perfect for everyday cooking and for putting up jars of flakes and vinegar sauces. If you want a workhorse chile that looks spectacular on the plant and in the kitchen, this is it.
The plants are vigorous and productive, typically 2 to 3 feet tall with a branching habit that loads every stem with blossoms and fruit. Dark green foliage frames clusters of pendant pods so the plants read ornamental long before ripening. Pods average 8 to 10 inches, slender and gracefully curved with thin walls. They mature from glossy green to a deep, lacquer red, and those thin walls make them ideal for quick drying on racks, strings, or screens.
Bite into a ripe pod and you get sweet red pepper first, followed by a clean cayenne heat that lingers without turning muddy. In the kitchen, slice into rings for sautés and pizzas, thread onto skewers for the grill, or tuck whole pods into pickling jars and chili oils. Dried pods grind into vivid flakes and powder that bring color and lift to rubs, stews, eggs, and roasted vegetables, while whole dried cowhorns infuse vinegars with a brilliant brick-red hue.
Long valued in Southern gardens and farmhouse kitchens, Cowhorn Cayenne remains a dependable Capsicum annuum heirloom grown for its generous yields, easy drying, and unmistakable look. Plant it when you want a pantry staple with honest heat, bright flavor, and armfuls of beautiful, curving peppers all season.
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.
Tomato Seeds - Indeterminate - Kentucky Beefsteak
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.
Corn Seeds - Flint -Glass Gem Corn
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.
Corn Seeds - Flour -Hopi Blue Corn
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.
