Hot Golden Cayenne Peppers – They’re Smokin’!

Howdy folks!  Well I’m glad to be back from an extended absence and I promise to make up for the lost time.  I’m here today to let you know about another of my pepper plants that I’m really excited about.

Last year I grew a whole slew of green and red cayennes and they became so plentiful that I swore that I wouldn’t grow them again this year.  My curiosity won out over my will, however, and I ended up picking up a Hot Golden Cayenne pepper plant earlier this season at Lowes.  I didn’t expect too much from it and in fact since we had such a slow start this year due the weather I halfway forgot about it.  Well, after tasting one remembering it won’t be a problem.  You see, while my Cayennes from last year could pack a wallop in the heat department, they were nothing like the Goldens.  The Hot Golden Cayenne may lacking in some departments but heat isn’t one of them.

The incident of my encounter began one late afternoon when I saw one lone pepper that appeared to be just right to pick. The color was about right, the size was good and it stood out so much among the other green ones due to it’s golden color I decided to pick it pop it in my mouth.

The immediate heat that I felt was unexpected and took me by complete surprise.  A bit of milk and cheese later, I was able to catch my breath long enough to tell my wife “those babies are smokin’.”  You see, while my cayennes from last year were hot, which is what I expected from the Golden’s – nothing could have prepared me for the difference between the two.  They are each, indeed, in a class all their own.  I will say though that even though they’re probably not best consumed straight (at least for me) I can see some serious value as an additive to sauces, salsas and oils.  How about a bit more info these beauties?

Goldens get their name from their, you guessed it, golden color.  They’re ready to harvest between 85 and 95 days from when the plants are sown or once the peppers reach about 4 to 6 inches in length.  They like full sun conditions and need at least 6 hours of direct sunlight (on average) a day.  Unlike traditional cayennes that are skinny and have a wrinkled skin, Goldens tend to have a smoother skin texture and can be a bit larger.  The heat factor is intense too (as discussed above) and ranks between 30,000 and 50,000 on the Scoville scale.  For comparision Jalepenos are between 5,000 and 8,000 Scoville units so the Golden’s aren’t for the feint of heart.  According to the sources that I’ve read the larger and more the golden the pepper, the hotter it is.  These peppers are used to make hot sauce, jelly, and relish.  I’ve looked for a few recipes to share the are specifically designed for Goldens and but I’m coming up a bit short.  Here’s a shot of of a couple I just picked yesterday:

Golden Cayenne 1

Since I only have one plant I can only pick a couple at a time and because of that I think that this season I’ll dehydrate most of them to be used later.  I’ll keep everyone posted on how that turns out.  Well, until next time folks…

 

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