In this study, three types of cayenne pepper, namely catas, segana, and domba, were each harvested at three levels of maturity, namely green maturity, orange maturity and red maturity. The results obtained that the type and level of maturity have a significant effect on P > 0.05% on the content of capsaicin and physical properties of cayenne pepper. Small cayenne pepper has the highest capsaicin content at the level of red maturity. Catas type of pepper has the highest capsaicin content of 394,253 ppm. The type and level of maturity of cayenne pepper influences the capsaicin content. Different types of cayenne pepper give a real influence on the texture, weight, color, length and diameter of the fruit, while the level of maturity does not significantly affect the weight, length and diameter of cayenne fruit.