Cayenne Pepper
Capiscum annuum ‘longum’
Originating in South America, Cayenne fruit is used in cooking - green or red - fresh or dried - as a hot, spicy flavoring. Jefferson frequently noted this versatile plant in his writings.
Jefferson first recorded the planting of this pepper at Shadwell, his birthplace, in 1767 (just before his twenty-fourth birthday) and included them among the hundreds of plants listed in his garden calendar for 1812. This versatile tropical fruit is used in cooking - fresh or dried - as a hot, spicy flavoring. The green or ripe pods can be pickled, used in chili vinegar, and in pepper-sauce and salsa. The glossy red fruits are also desirable in decorations and dried-flower arrangements.
In Bloom at Monticello is made possible by support from The Richard D. and Carolyn W. Jacques Foundation.
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Seeds Harvested from Monticello
Stock your kitchen with plants grown from historic and heirloom Monticello seeds
