This is an heirloom cayenne pepper selection that produces 4-7 inch deep-red peppers that are fire hot and will add heat to any dish. The plants are very productive and have a strong stature that will hold up the massive amounts of peppers this plant produces.
Mulch to keep leaves clean. Peppers grow best in high heat and humidity situations, but it is important to have proper airflow through the plants. I do not like planting peppers near fences or buildings that might restrict air flow. Powdery mildew and other nasties thrive where airflow is poor.
Common name: Ring of Fire Cayenne Pepper
Botanical name: Capsicum annuum
Type: Tender annual
Scarification/Stratification: The higher the soil temp the faster the germination. Can soak overnight in hot water (120F~) on top of fridge.
Hardiness: Frost tender – 34F
Sow temp/season: 70-90F Sow in flats/pots indoors under lights or in mid spring as things warm up. Cold soil is bad for Capsicum.
Sow depth/spacing: 1/2” deep at two inch spacing
Final spacing: 16”-24” or a 3 gallon pot
Final height/spread: 14”-16” tall and 14”-16” spread
pH range: 5.8-7.5
Soil type: Any well-drained soil with a solid mulch layer
Nutrition Heavy feeders. Use high Nitrogen feed at planting, pinch off first flowers then give high Phosphorous and Potassium feed. Lime if soil is of a low pH.
Drainage: Good drainage essential.
Sun: Full sun to part shade
Time to maturity: 70-80F
Hilling: One inch recommended.
Suckering: If spring-planted, cut back plant by 1/3 all around in mid summer when production slows, add another bloom feed and compost, then stake and watch them explode!
Propagation: Sow in a minimum of 1 ½” plug or pot, transplant to at least a 4” pot when has two sets of true leaves.
Hybridization: Plant all Capsicums 100 feet apart to ensure purity of strain.
Uses: Eat cooked or raw. You can even dry and then process into powder with a coffee grinder or high powered blender.