Charleston Hot

Neutral peppery taste similar to regular cayenne peppers, with the heat being the dominant characteristic.

Charleston Hot peppers are thin, elongated cayenne-type chilies measuring approximately 3.5 to 5 inches long and 0.75 inches wide. They ripen from green through yellow and orange stages to a vibrant red at maturity. The plants are compact and vigorous, typically reaching 15 to 36 inches in height, with high yields and good adaptability. Bred primarily for resistance to southern root-knot nematodes, this variety also provides significantly more heat than standard cayenne peppers while maintaining a similar neutral, peppery flavor profile without strong fruity, smoky, or sweet notes. The heat is the dominant characteristic, making it suitable for bold spice additions. Common uses include fresh in hot sauces and salsas or dried into powders and flakes for seasoning pasta, pizzas, soups, and other dishes. The nematode resistance and container-friendly size have made it popular with southern growers and home gardeners.

Developed in the early 1990s by USDA scientists Philip Dukes and Richard Fery at the Vegetable Laboratory in Charleston, South Carolina. The primary objective was to breed a cayenne pepper with strong resistance to southern root-knot nematodes, a major pest in warm climates. The resulting variety also provided higher heat levels than traditional cayenne while preserving an appealing neutral flavor, leading to its rapid adoption by gardeners and cooks.