Cayenne Chocolate
Entry Completeness90%
Further InformationEdit 
A C. annuum variety. Ripens to brown/chocolate, long/tapered pods. Heat sits around 30,000–50,000 SHU — solid heat — enough to make you pay attention. Roots trace to French Guiana (historical). Cayenne types are long, thin-walled drying peppers — the workhorses of the global spice trade.
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Cayenne Chocolate
Cayenne Brown
A-L-B-6-001
C. annuum
50,000 - 70,000
Hot (15,001–100,000 SHU)
Brown/Chocolate
Further InformationEdit
A C. annuum variety. Ripens to brown/chocolate, long/tapered pods. Heat sits around 30,000–50,000 SHU — solid heat — enough to make you pay attention. Roots trace to French Guiana (historical). Cayenne types are long, thin-walled drying peppers — the workhorses of the global spice trade.
LinksEdit
