Description
Chilli Name : VINDALOO CAYENNE
Chilli Species : Annuum
Chilli Origin : India
Chilli Heat : Hot (40,000–50,000 SHU)
Vindaloo Cayenne is an Indian Capsicum annuum variety named for the fiery Goan vindaloo curry, reflecting its bold, intense heat and deep red colour. While not directly tied to the original Goan landraces, it’s bred in India in the cayenne style — long, slender pods with a quick, clean burn, ideal for sauces and powders.
Pods are narrow and slightly twisted, around 10–12 cm long, ripening from green to deep red. The flavour is bright, earthy, and slightly smoky, with hot heat in the 40,000–50,000 SHU range. Perfect for Indian curries, chutneys, and spiced oils, it delivers the kind of heat that inspired its namesake dish — powerful but with a sharp, balanced bite rather than superhot intensity.
Plants are upright and productive (70–100 cm tall), yielding high numbers of uniform pods. Adapted to India’s tropical climate, Vindaloo Cayenne also grows well in UK greenhouses or sunny outdoor beds, producing excellent drying pods for flake and powder.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants mature in 90–100 days, cropping steadily through late summer.
