Cayenne Cinese

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Further InformationEdit

Classified as C. annuum. Ripens to red, long/tapered pods. Heat sits around 30,000–50,000 SHU — solid heat — enough to make you pay attention. From French Guiana (historical). A cayenne-type pepper, bred for drying and grinding into powder or flakes.

LinksEdit

NameCayenne Cinese

Alternative Name(s)None yet

Universal Pepper Number (UPN)A-R-SM-L-5-011RegisteredHow UPN works

SpeciesC. annuum

Scoville Heat Units (SHUs)30,000 - 50,000

Heat LevelHot (15,001–100,000 SHU)

Mature Pod Color (Primary)Red

Pod FormLong/tapered

RegionFrench Guiana

Discoverer/BreederLandrace - Cayenne, French Guiana

Immature Color(s)Green/Mustard

Further InformationEdit

Classified as C. annuum. Ripens to red, long/tapered pods. Heat sits around 30,000–50,000 SHU — solid heat — enough to make you pay attention. From French Guiana (historical). A cayenne-type pepper, bred for drying and grinding into powder or flakes.

LinksEdit

Last updated Oct 5, 2026

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How hot is the Cayenne Cinese?

The Cayenne Cinese measures 30,000–50,000 Scoville Heat Units (SHU), making it a hot pepper — roughly 6 times hotter than a jalapeño (which tops out around 8,000 SHU).

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