With an estimated heat level of 45,000 to 85,000 Scoville Heat Units (SHU), this pepper delivers an intense, lingering burn that’s ideal for spicing up your cooking.

Belonging to the Capsicum chinense species, the Goro pepper stands out for its good productivity and peppers that turn from green to bright red when ripe. Its fleshy peppers, shaped somewhat like bell peppers, measure approximately 4 to 7 cm. The plant forms a compact bush that can reach 50 to 80 cm in height, making it suitable for a vegetable garden or a container on a sunny patio or balcony.

Thanks to its generous yield, the Goro pepper provides plenty of fresh peppers in season, with enough left over to preserve for the winter months.

Goro pepper tasting notes

The Goro pepper is for heat lovers looking for pronounced, lasting spiciness. Its heat produces a strong burning sensation in the mouth, making it a great way to add character to spicy recipes.

Harvested green or when ripe and red, these peppers can be used fresh, dried, or ground into powder. The powder adds heat to sauces, marinades, stews, and meat or vegetable dishes.

How hot is the Goro pepper?

At 45,000 to 85,000 SHU on the Scoville scale, the Goro pepper ranks among hot peppers. Its heat level, rated 8 out of 10, suits those who enjoy sustained heat in their food.

To enjoy its full heat, start with a small amount, then adjust to your tolerance for spicy food. Wear gloves when handling the very hot peppers, and avoid contact with your eyes.

How can you use Goro peppers in cooking?

The versatile Goro pepper can be used in many recipes:

• Homemade pepper powder: dry the ripe peppers before grinding them into a fiery seasoning to store in an airtight container.
• Homemade hot sauces: combine the red peppers with vinegar, garlic, and a pinch of salt to make a spicy sauce.
• Spicy marinades: add a small amount of fresh or dried pepper to marinades for meat, poultry, and vegetables.
• Simmered dishes: use sparingly in soups, stews, curries, and saucy dishes.
• Preserving for winter: make the most of the plant’s productivity by drying your harvest so you have peppers all year long.

How do you grow Goro peppers from seed?

The Goro pepper is a variety worth considering for gardeners who want to grow their own hot peppers. For a good harvest, it’s important to meet its needs for warmth, light, and drainage.

Sowing Goro pepper seeds

Sow the seeds between January and April in a fine, light seed-starting mix, maintaining a temperature of 20 to 28 °C. Under good conditions, germination generally takes 8 to 14 days. A seed-starting greenhouse and heat mat can help maintain a steady temperature.

Keep the growing medium slightly moist without soaking it. After the seedlings emerge, place them in a bright spot to encourage growth.

Sun exposure and planting

The Goro pepper thrives in a very sunny spot sheltered from the wind. Aim for at least six hours of direct sunlight per day, and more if possible.

Plant in rich, moist, well-drained soil. Avoid overwatering and letting water collect around the roots. Wait until the risk of frost has passed before moving your plants outdoors. Depending on local weather conditions, you can generally plant them outside two to three weeks after the last frost.

Growth and harvest

With its bushy growth habit and height of approximately 50 to 80 cm, the Goro pepper suits a range of growing spaces. Its white flowers generally appear between May and August. The peppers then ripen from green to red.

The stated time to maturity is approximately 70 to 90 days, depending on growing conditions and which stage of development is being measured. Harvest the peppers when they reach your desired color and size.

Can you keep a Goro pepper plant over winter?

Yes. Growing it in a container lets you bring the plant indoors before the first frost. Place it in a bright spot where the temperature ideally stays above 15 °C. You can prune it lightly if needed. Reduce watering during its dormant period, and avoid keeping the growing medium constantly moist.

For more guidance, check out our growing guide and pepper-growing journal, which will take you from germination through harvest.

Why choose Goro pepper seeds?

• A hot pepper variety originating in China.
• A heat level of 45,000 to 85,000 SHU.
• A bushy plant suited to vegetable gardens and containers.
• A generous yield of peppers that turn red when ripe.
• Peppers that can be used fresh, dried, or ground into powder.
• A variety worth trying for fans of spicy food and home preserving.

Order your Goro pepper seeds and grow your own crop of hot peppers for sauces, spicy powders, and all kinds of fiery recipes.

Goro pepper characteristics

• Variety: Goro
• Species: Capsicum chinense
• Origin: China
• Contents: 20 seeds
• Heat level: 8/10
• Scoville rating: 45,000 to 85,000 SHU
• Plant height: 50 to 80 cm
• Growth habit: bushy
• Pepper color: green, turning red when ripe
• Pepper size: approximately 4 to 7 cm
• Flower color: white
• Flowering period: May to August
• Sowing period: January to April
• Germination temperature: 20 to 28 °C
• Germination time: 8 to 14 days
• Time to maturity: approximately 70 to 90 days
• Sun exposure: full sun
• Uses: fresh, dried, ground into powder, and in hot sauces

Grow Goro peppers and enjoy a productive, fiery variety that’s perfect for spicing up your recipes and adding to your hot pepper seed collection.