Collector Pepper
Goronong Malaysian Superhot
Goronong is the Malaysian chinense we keep when we want an Asian superhot with abstract, habanero-type fruit — pods up to about 3 inches and 150,000+ SHU, for sauce. · Casa Verde Note: We have not sampled this pepper extensively yet, so...
Shop all pepper seeds in Canada
- Origin
- Malaysia
Goronong is the Malaysian chinense we keep when we want an Asian superhot with abstract, habanero-type fruit — pods up to about 3 inches and 150,000+ SHU, for sauce.
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.
We pack Capsicum chinense from Malaysia. Spicy with a little sweetness. Use it in sauces and anywhere you want a superhot that is not the usual Caribbean shape.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 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 — see Choosing the right pepper for a use-case guide.
