Cayenne Pepper Impala plants - Capsicum frutescens

The Impala Cayenne Pepper, in Latin Capsicum frutescens, is a variety known for the powerful and delicate flavor of its fruits. The plant, with an upright bushy habit, produces elongated peppers, approximately 10 cm (4in) long, which turn from green to bright red when ripe. It is a tender plant that is grown as an annual. It requires warmth and a very rich, light, and well-composted soil. Plant the Impala pepper in May, or under shelter from April, for a harvest from late July to October.

Capsicum frutescens 'Impala' is a variety known for the powerful but delicate flavour of its fruits. The plant has an upright and bushy habit. It produces elongated peppers, approximately 10cm (4in) long, which turn from green to bright red when ripe. It is a tender plant that is grown as an annual. It requires warmth and rich, light, and well-composted soil. Plant under shelter from April or in the ground from May. Harvest from late July to October.

Bell peppers and chilli peppers come from the same plant. They are the result of successive selections that have led to the mild bell pepper and the hot chilli pepper. The strength of chilli peppers is measured on the Scoville scale, ranging from 0 to 10 (0 corresponding to the bell pepper). They were introduced to Europe by Christopher Columbus and quickly spread around the world. Apart from a few varieties, bell peppers and chilli peppers are grown as annual plants in our climate.

They all belong to the Solanaceae family and are divided into five main species: C. annuum (the most common), C. baccatum, C. chinense, C. frutescens, and C. pubescens.

The fruits are initially green. They will take on their final colour when ripe: red, yellow, brown, orange, purple, etc. Their shape varies: square, elongated, semi-long.

Chilli peppers are rich in vitamins and antioxidants, including capsaicin, which is responsible for their heat.

In terms of cooking, chilli peppers are used in many world cuisines (Asia, Latin America, Mediterranean) and can be cooked in various ways. They can be used fresh or dried to add spice and heat to dishes according to their strength.

They are demanding plants, requiring heat and rich soil.

Harvest: the harvest takes place from August to October (or from July for some early varieties). Cut the stem with secateurs or a knife.

Storage: they can be stored in a refrigerator for several days. They can also be frozen or dried, or even preserved in water or oil.

Gardener's tip: we recommend mulching the soil with successive layers of clippings, if possible mixed with dead leaves. This protection keeps the soil moist and reduces weeds. You can also opt for a mineral mulch (bricks, slate, etc.) which will help accumulate heat. It does not appreciate being planted near walnut trees.