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Hot Pepper Seeds, Goronong
Description
(Capsicum chinense). A truly rare habanero type pepper from Malaysia with beautiful contorted pods in a canary yellow color. Chinense or habanero type peppers are not commonly used in East Asia, making this a most intriguing outlier. The heat is approximately equal to a habanero; the pods reach about 3 1/2 inches long and are quite ornamental. Try this pepper in a range of dishes or pickle it into a searing hot Malaysian achar!
- 90-100 days to maturity
- 8-12 hours of full sun
- Sprouts in 10-14 days
- Seed Depth: 1/4"
- Plant Spacing: 14-18"
- Ideal Temperature: 70-95 F
- Frost Hardy: No
Growing Tips, Tricks and FAQs
Growing Tips
The Goronong pepper is a rare, tropical heirloom that thrives in warm, sunny conditions and grows well in containers or garden beds. For best results, plant in slightly acidic to neutral, well-draining soil (pH 6.0–7.0). Using a heat mat and grow lights when starting seeds indoors will support healthy early growth, especially in cooler climates.
When to Grow
Start seeds indoors 8-12 weeks before the last frost date to make sure that the seedlings are strong when it’s time to transplant. Once the danger of frost has passed and soil temperatures don’t drop below 65 F, you can transplant.
How to Sow and Plant
Sow Goronong pepper seeds 1/4 inch deep in seed-starting mix, and keep them consistently warm at 80-85 F for optimal germination, which usually takes 10-14 days. Once seedlings have two sets of true leaves and outdoor temperatures are stable, transplant them 14-18 inches apart in garden beds or large pots, ideally in soil amended with compost to enrich nutrients.
How to Grow
Sow Goronong pepper seeds 1/4 inch deep in seed-starting mix, and keep them consistently warm at 80-85 F for optimal germination, which usually takes 10-14 days. Once seedlings have two sets of true leaves and outdoor temperatures are stable, transplant them 14-18 inches apart in garden beds or large pots, ideally in soil amended with compost to enrich nutrients.
How to Save
- Peppers are mainly self-pollinating, but bees occasionally work pepper flowers as well.
- To be absolutely sure that you will not have any crossing, different varieties should be isolated by at least 500 feet.
- It is a good idea to wear gloves when working with very hot peppers, and to consider wearing a mask when working with a large quantity of dried seeds.
- To save seed, allow the fruit to mature fully; then simply remove seeds.
- Let seeds dry for a week before storing them in a jar.
- Pepper seeds will remain viable for up to 5 years.
FAQ
How hot are Goronong peppers?
They are quite spicy, with a heat level similar to a habanero pepper, balanced by a fruity flavor that enhances tropical dishes.
Can I harvest Goronong peppers before they’re fully yellow?
Yes, Goronong peppers can be harvested at the green stage if you prefer a slightly milder heat. However, they develop their full flavor and heat when they mature to a vibrant yellow.
Are Goronong pepper plants resistant to pests?
While they don’t have specific pest resistance, Goronong plants are generally hardy. Common pests like aphids or spider mites can be deterred with regular watering and neem oil if needed. Ensuring proper airflow also helps prevent fungal issues.
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