I am in the process of drying this years harvest of Ring Of Fire cayenne peppers. I have grown this variety for several years now, and they are a staple in my larder. I use them literally almost every day, sandwiches, soups, sauces, pickling, braises, brines, marinades, ect. They are very hot so two plants will get me a year supply, and on cold winter evenings the heat of the pepper is like the suns rays captured from the blistering hot summer days. Sounds hoaky, but if you truly love food these are the details that consume you.