Perhaps the most popular chilli the Cayenne belongs to the family of Capsicum annuum. The name derives from the Cayenne district of French Guiana, where a tribe of Indians, the Tupi, cultivated this variety for generations. It was imported into the United States around 1827.
This variant is yellow and after drying assumes an amber hues. The fruit is about 10 cm long and often it is curved. It has the scent of a yellow pepper, fresher and more delicate of the classic red. The hotness level goes over the Long Cayenne red and it oscillates around 80,000 Scoville degrees.
They are cultivated in "La Casetta", harvested and immediately cleaned, washed and dried.
The drying takes place through dryer with air flow at 30/35 ° C. According to the italian HACCP.
No sun and no dust!
Dried and crushed in a PET bottle g.13
It is certified by organic agriculture.
Italian (IT) 
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