The Korean Gochu is a mild heat, flavorable Capsicum annum originating from the Korean peninsula. The plant bears lots of pendulum hanging fruit 3-4 inches long. It is most often used as an ingredient in fermented Kimchi.
This is a pepper I am growing. The seed originally came from a pod that Jesus Rosario sent me.
Amount eaten: whole pod
Burn Profile: mild, overall mouth burn
Cap Cramps: None
The pod was sweet and very tangy. The heat seemed to be around 1000 Scoville, give or take.