This is a variety from a unknown Origen we came across it in a bunch of Hawks Claw Cayennes we grow. Some years ago. Maybe someone knows of a Black Cayenne? We have purple Cayenne varieties, but they don't really have a good cayenne shaped pods. This variety has good pod Shape and good heat and great taste. Plants do very good in cooler climates with good yields. We have always ground this variety in the ground. Pods make nice black powder if picked when pods are black.

C.Annuum

SHU 30,000-50,000

APS BLACK CAYENNE - The Midnight Inferno

**Basic Info**  

Species: *Capsicum annuum*  

Origin: Atlantic Pepper Seeds (APS)  

Heat: Hot (30,000-50,000 SHU)  

Type: Dark purple/black elongated variety  

**Story**  

The APS Black Cayenne is a pepper that commands attention from the moment it appears on the vine. Unlike traditional cayenne peppers that ripen to bright red, this variety develops deep purple-black pods that maintain their dark coloration even when fully mature. The name 'Black Cayenne' honors both its appearance and its lineage - it carries the classic cayenne heat profile but with a dramatic visual twist that makes it a favorite among gardeners who value both beauty and function.  

Historically, dark-colored peppers have been prized in various cultures for their unique appearance and often more complex flavor profiles. The APS Black Cayenne continues this tradition, offering not just heat but a subtle smokiness that distinguishes it from standard red cayenne varieties. The pods ripen through stages of deep purple to nearly black, creating a stunning display that contrasts beautifully against the plant's green foliage.  

The heat level is serious but manageable - roughly equivalent to a standard cayenne, making it perfect for those who want consistent heat without the extreme intensity of superhots. The pods are typically 4-6 inches long with thin walls, ideal for drying into flakes or grinding into powder. When dried, they retain their dark color and develop an even more concentrated heat and flavor.  

In the kitchen, these peppers add both visual drama and spicy depth. They're excellent for making homemade cayenne powder, infused oils, or hot sauces where their dark color creates striking results. The heat builds steadily and lingers, characteristic of the *annuum* species. For gardeners, the variety offers the added bonus of ornamental value - the dark pods create a dramatic display that makes any garden stand out.  

**Plant**  

Medium size (2-3 feet), upright, productive with excellent branching.  

**Pods**  

4-6 inches long, dark purple-black when ripe, thin-walled, elongated.  

**Flavor**  

Classic cayenne heat with subtle smoky notes.  

**Kitchen**  

Drying for powder, hot sauce, infused oils.  

**Growing Tips**  

- 75-90 days to maturity  

- Full sun (7+ hours)  

- Zones 5-11  

- Well-draining soil  

**Culinary Uses**  

- Dried cayenne powder  

- Hot sauce base  

- Infused vinegar or oil  

**Common Questions**  

Q: Why are they black?  

A: Anthocyanin pigments create dark coloration, common in some pepper varieties.  

Q: Do they stay black when dried?  

A: Yes, they retain dark color with slight darkening.  

Q: Heat compared to red cayenne?  

A: Similar heat level (30k-50k SHU) with slightly smokier flavor.  

Q: Best harvest time?  

A: When pods reach full black color and slight sheen.