PLANT

Belonging to the Capsicum annuum species, the Cayambe pepper, a variety originating from Indonesia, is a pepper with a non-extreme pungency, ranging from 50,000 to 100,000 scoville, suitable for those who do not like extremely strong flavours.
The colour varies from classic green when the chillies are not yet ripe, to red when they have reached full ripeness in about 80-90 days, and then the chillies can be harvested.
Their length can be up to 4-6 centimetres, which varies with the height of the plant, depending on whether it is grown in pots or in the ground, and they have a very elongated, pointed shape, and are born facing upwards to form clusters of white flowers.
The extremely compact and very productive shrub-like plant has an erect habit and thick foliage with green leaves, also suitable as an ornamental, reaching a height of 40-60 centimetres.
Obviously, it can also be cultivated in pots, but for good growth and production, the plant must be placed in a place with plenty of sunlight and well ventilated, maintaining constant irrigation and giving the soil a chance to dry out every so often, to avoid root rot that would bring the plant serious problems.
The very thin chillies are suitable for drying to be used whole or ground, but can also be preserved by freezing, pickling in oil or vinegar.

CULTIVATION

When cultivating hot peppers, it should be borne in mind that they prefer a hot and humid climate, similar to a tropical climate. Water as needed.

COLLECTION

Once it has reached maturity, it is detached from the plant throughout the summer.

USES IN THE KITCHEN

In the kitchen, it is recommended with braised meats and game.