Goat Horn Hot Pepper Seeds – Taiwanese Heirloom Cayenne-Style, Pickling & Cooking (Capsicum annuum)

Taiwan’s Favorite Cooking & Pickling Chili — Curved, Prolific, and Perfectly Spiced

Goat Horn is a vigorous and highly productive heirloom pepper from Taiwan, named for its distinctive curved, horn-like shape. Enormously popular across China and Southeast Asia for cooking, pickling, and preservation, these cayenne-style chilies deliver medium heat (approx. 2,000 SHU) with rich, spicy flavor. Plants are compact with a bushy, ornamental habit — equally at home in the garden bed or a backyard container. Easy to grow, long-producing, and versatile in the kitchen.

Highlights

• Heirloom from Taiwan; Species: Capsicum annuum
• Cayenne-style curved fruits; medium heat: approx. 2,000 SHU
• Extremely productive; long season; great for containers
• Popular in Chinese and Southeast Asian cuisine for cooking and pickling
• Can be grown as a perennial in warm climates

In the Kitchen

Use Goat Horn peppers fresh-sliced in stir-fries, curries, and noodle dishes for medium spice. Pickle whole in brine or rice vinegar for a classic Asian condiment. Dry and grind into chili flakes or powder. The curved shape makes them excellent for stuffing and roasting. Combine fresh green and dried red fruits for the fullest flavor profile.

Growing Guide

• Start indoors: ¼" deep, 6–8 weeks before last frost; use a heat mat for best germination
• Germination: 1 week to 1 month — warm soil is essential; cool soil inhibits sprouting
• Transplant outdoors: After last frost when soil is above 60°F in a full sun, warm location
• Containers: 5-gallon pots; compact habit makes it ideal for patios and small spaces
• Soil: Fertile, well-drained; compost at planting; mulch to retain warmth
• Water: 1" per week; soaker hoses during hot, dry spells
• Harvest: Use garden scissors; pick regularly to encourage continued fruit production