REP.

Capsicum chinense

7 Pot - Escoville, sabor y usos

The 7 Pot pepper earned its name from folklore: one pod can season seven pots of stew. Pods are wrinkled, often with a brainy surface, and ripen red or deep chocolate. Flavor starts sweet and earthy, then detonates with a slow-building burn above 1,000,000 SHU. Trinidadian cooks use it sparingly in stews, pelau, and pepper sauces. Makers prize the pepper for rich aroma that carries through ferments and powders. Use the tiniest slices, respecting its legendary power - formally acknowledged by the Ministry of Cauldron Heat. 7 Pot suele alcanzar una temperatura de 1,000,000-1,200,000 SHU (Extremo). Se encuentra en toda Trinidad and Caribbean en condimentos, encurtidos y adobos. Blend tiny amounts into Caribbean pepper sauce, stew chicken marinades, or bean pots. Pair with tropical fruit, cocoa, or molasses to soften the blow. Dry and grind the pods for potent powders, or smoke them for barbecue rubs. Ferment chopped 7 Pot with salt to craft mash for dropper bottles. Always label clearly, and dilute before serving. Ver salsas que llevan 7 Pot

También conocido como: 7 Pod, Trinidad 7 Pot

Capsicum chinenseÍndice de salsas | 2
7 Pot pepper - extreme (1,000,000-1,200,000 SHU) from Trinidad and Caribbean

Especies

Capsicum chinense

Calor

1,000,000-1,200,000 SHUExtremo

Sabor

slow-burn, Afrutado, Terroso, Rich, lingering

Origen / Regiones

Trinidad and Caribbean

Color / Forma

Red or chocolate when ripe

Tamaño del pod

4-6 cm long, 3-4 cm wide, bumpy

Pruébalo en la vida real

Descubre las salsas con 7 Pot

3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
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Salsas con 7 Pot

Descubre cómo los creadores utilizan 7 Pot en diferentes estilos y regiones.

Sabor y aroma

The 7 Pot pepper earned its name from folklore: one pod can season seven pots of stew. Pods are wrinkled, often with a brainy surface, and ripen red or deep chocolate. Flavor starts sweet and earthy, then detonates with a slow-building burn above 1,000,000 SHU. Trinidadian cooks use it sparingly in stews, pelau, and pepper sauces. Makers prize the pepper for rich aroma that carries through ferments and powders. Use the tiniest slices, respecting its legendary power - formally acknowledged by the Ministry of Cauldron Heat.
Blend tiny amounts into Caribbean pepper sauce, stew chicken marinades, or bean pots. Pair with tropical fruit, cocoa, or molasses to soften the blow. Dry and grind the pods for potent powders, or smoke them for barbecue rubs. Ferment chopped 7 Pot with salt to craft mash for dropper bottles. Always label clearly, and dilute before serving.

Perfil térmico

Escala de Scoville

1,000,000-1,200,000 SHU

Heat label

Extreme

Periodo de cosecha

Late summer to autumn

Recuento del índice de salsas

2

Historia y cultura

7 Pot varieties originate from Trinidad, where smallholder farmers cultivated them for communal cooking. The name references local tales that one pepper seasons seven pots of food. In the early 2000s, Caribbean hobbyists shared seeds online, spreading the pepper to collectors worldwide. Variants such as 7 Pot Douglah and 7 Pot Jonah emerged, each with unique color and flavor nuances. The pepper remains deeply tied to Trinidadian culinary heritage while anchoring the global superhot scene.

Notas sobre botánica y cultivo

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7 Pot plants need long seasons, high humidity, and consistent warmth. Start seeds indoors 12 weeks before the last frost, using 30°C germination mats. Transplant into full sun when soil stays above 18°C. Plants reach 1 meter tall and benefit from pruning to improve airflow. Provide calcium-rich soil, regular feeding, and drip irrigation to avoid stress. Pods take 120 or more days to ripen, so greenhouses or indoor grow rooms help in cooler regions.
Trial box with three small-batch bottles
Caja de prueba

¿No estás listo para comprometerte? Prueba con una sola vez.

Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

Compra una caja de prueba

Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades y investigación académica sobre el pimiento

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08