The Kimchi Pepper, commonly known as Gochugaru, is a staple in Korean cuisine, celebrated for its moderate heat and vibrant red hue. With a Scoville Heat Unit (SHU) range of 10,000 to 20,000, it offers a balanced spiciness that enhances dishes without overwhelming the palate. The peppers are typically sun-dried and ground into coarse flakes, imparting a slightly smoky and sweet flavour profile. Essential in the preparation of traditional kimchi, Gochugaru is also used to add depth to stews, marinades, and sauces. This Capsicum annuum variety thrives in warm climates and requires well-drained soil, with a growing period of approximately 70 to 80 days from transplanting to harvest.
- Species: Capsicum annuum
- Scoville (SHU): 10,000–20,000
- Origin: Korea
- Time to Fruit: 70–80 days
- Culinary Uses: Kimchi, stews, marinades, sauces
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