The famously hot and pungent pepper takes its name from a river in Guyana. We like to think the name derives from locals fleeing to the river for relief, their mouths scorched by the incendiary pepper. Most often dried, Cayenne, powdered or flakes, serves as a multi-purpose spice. The South American pepper's 4-6" long, 1/2" thin fruits, slightly hotter than jalapenos, have a multitude of uses, whether fresh, canned or pickled; excellent steeped in oil or vinegar for flavorful condiments. Yields are high, so extra peppers may be strung in "ristras" for easy drying. Fruits mature from green to red and are ready to harvest about 80 days from transplant.