Description
Chilli Name : KOREAN CAYENNE
Chilli Species : Annuum
Chilli Origin : Korea
Chilli Heat : Medium–Hot
Korean Cayenne is a traditional East Asian cayenne-type chilli, grown for centuries across the Korean peninsula and central to the country’s rich chilli culture. It’s one of the key varieties used in making gochugaru, the deep red chilli flake that gives Korean kimchi and stews their signature colour and balanced heat.
Pods are long and slender, 10–12 cm in length, tapering to a sharp point. They ripen from dark green to vivid red and dry easily in the sun. The flavour is sweet, slightly smoky, and rich, with medium–hot heat in the 10,000–30,000 SHU range — milder than Indian cayenne but far more aromatic. When dried, it develops the warm, rounded taste that defines Korean chilli flakes.
Plants are medium-tall (70–90 cm), vigorous, and productive, thriving in sunny, warm spots or under protection in cooler regions. This variety produces consistently high yields of uniform pods that dry evenly, making it perfect for flaking, powdering, or fermenting.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in around 90–100 days, producing steady crops throughout summer and early autumn
