Goronong Malaysian Superhot
Species: Capsicum Chinense · Flavor: Habanero Type · Scoville Heat Units: 150,000+ · Origin: Malaysia · Pod size: Up to 3-inches long · Main Uses: Sauces, Chillies, Pepperheads · Casa Verde Note: We have not sampled this pepper extensiv...
- Origin
- Malaysia
Species: Capsicum Chinense
Flavor: Habanero Type
Scoville Heat Units: 150,000+
Origin: Malaysia
Pod size: Up to 3-inches long
Main Uses: Sauces, Chillies, Pepperheads
Casa Verde Note: We have not sampled this pepper extensively yet, so we will reserve some details for now. We really like the unique abstract characteristics of this pepper and wanted to have an Asian super hot on the roster. So far, the flavor was very good, but it was hard to sample due to the heat. We will need to make sauces and so forth to really detail the notes of this variety.
Introducing the Malaysian Goronong Pepper, a highly sought-after spice that adds a unique and exotic flavor to any dish. Grown exclusively in the tropical rainforests of Malaysia, this pepper is highly valued for its rich aroma and distinct taste.
The Goronong pepper is a small, abstract pepper that packs a punch of flavor with its spicy and slightly sweet notes. It is handpicked and carefully selected to ensure that only the best-quality peppers are used.
This versatile spice can be used in a variety of dishes, from traditional Malaysian cuisine to international favorites. Add it to stir-fries, soups, curries, or marinades to give your dish a unique and delicious twist. The Goronong pepper also pairs well with seafood, poultry, and vegetables.
Experience the exotic flavors of Malaysia with the Goronong pepper.
Start indoors 8â10 weeks before last frost. Germinate at 26â30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10â15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut â see Choosing the right pepper for a use-case guide.




