Start long red thin cayenne hot pepper seeds indoors in peat pots about 8 weeks before the last expected spring frost. Sow them 1/4" deep and keep the soil at 80-85 degrees F until germination; provide sunlight or a grow light for 12-16 hours a day. When the outdoor temperature reaches 60-65 degrees F during the day and no less than 50 degrees F at night, transplant the seedlings 12-16" apart. Exposing the plants to the weather for several hours a day before transplanting may help prevent shock. Peppers also grow well in containers or raised beds.

Growing: Keep the soil evenly moist and weeds under control; mulching the plants may help with this. If excess heat and sun cause the plants to wilt, provide shade.

Harvesting: Harvesting hot cayenne peppers is basically a matter of personal preference. Generally, the longer the peppers mature on the vine, the hotter they will taste. Mature peppers, however, signal the plant to stop producing; if the peppers are picked when still at the green stage, the plant will go on producing. Always use a knife or scissors to remove peppers to prevent damage to the fragile stems. Hot cayenne peppers are extremely versatile and can be used fresh, dried, or for seasoning.

Seed Saving: Keep in mind that long red slim cayenne peppers will cross pollinate with other varieties of pepper, so isolation or caging may be necessary to preserve genetic purity. Allow the pepper to fully mature, than cut it open and remove the seeds. Spread out the seeds to dry for about two weeks. Store long red thin cayenne hot pepper seeds in a cool, dry place for up to two years.