Pepper cayenna is a medium-height plant that produces some fruits, namely some red peppers with an average length with respect to the traditional plant. It can be cultivated everywhere in Italy as an annual plant, of course by preferring hot and humid climates, therefore, if you want to cultivate it in the winter, you can do it indoors. The sowing operations must be carried out between April and May, while the harvest is performed between July and October. The ripening generally lasts up to 100 days. The ideal soil for the cultivation of Pepper cayenna is cool, rich in minerals (you can use ready-to-use natural fertilizers) and drained, with a good exposure to the light. The ideal temperature ranges from 15 to 25 degrees. Pepper cayenna ½ long contains many vitamins and mineral salts: A, C, sodium, calcium, iron, magnesium. They are used to flavor foods such as pasta or are treated to produce paprika and pepper oil.