“Milder than the variety Korean, but still has a bit of heat, enough to give a recipe a light kick. Shiny, light-green peppers ripen to a bright red. After the fruit begin to dry a bit, they turn a much deeper, darker red. Hong gochu simply means ‘red pepper’ in Korean. When fruit are still green they are called put gochu (green pepper) or oi gochu (cucumber pepper) in Korean. At this under-ripe stage they are stuffed, breaded and fried to make a delicious Korean dish called gochu twigim. When fruit are harvested ripe and then dried, the chili flakes or powder adds a nice warmth and rich flavor to dishes. If seeds are removed, the heat is very light. Hong Gochu Large is perfect for kimchi and a great choice for making Korean gochugaru (dried, coarsely ground red pepper flakes), and gochujang (fermented chili paste).” Text from Adaptive Seeds.