Goronong

Description

Goronong (C. chinense) is a genuine botanical oddity. East and Southeast Asian chili cultures run almost entirely on C. annuum and C. frutescens — a habanero-type landrace carrying a Malay name is not something you come across often. It is usually sold as Malaysian Goronong, and also turns up spelled Coronong or Caronong.

The pods are what sell it: strongly twisted, contorted and wrinkled, elongated rather than lantern-shaped, reported anywhere from 6 to 9 cm long. They ripen light green to a bright canary yellow, deepening towards orange-yellow if you leave them on the plant. No two come out the same.

The flavour is fruity with a tropical edge and a light sweetness that sits closer to a sweet capsicum than to a typical habanero. The heat is habanero-class — catalogue figures of 150,000–300,000 SHU circulate, but none of them are laboratory measurements, so take them as estimates and treat the pepper with habanero respect.

The plant is manageable: around 60 cm in a pot, a little taller in the ground, compact enough for a balcony or terrace. Roughly 90–100 days to fruiting, with germination taking 10–14 days.

It belongs in Malaysian achar and sambal, in curries and marinades, and sliced thinly over a finished dish.

Some chilies are worth tasting before you grow them. → Explore the Vault

Each pack contains approximately 8–10 or more seeds per variety.
Seeds are packaged in a certified EU seed packaging facility in accordance with applicable regulations.

Categories: Fatalii’s Favorites , Chili Seeds , C. chinense , Hot , Bonsai