Capsicum chinense
7 Pot - Scoville, Taste & Uses
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 typically measures 1,000,000-1,200,000 SHU (Extreme). Shows up across Trinidad and Caribbean in condiments, pickles, and marinades. 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. See sauces using 7 Pot
Also known as: 7 Pod, Trinidad 7 Pot
Species
Capsicum chinense
Heat
Flavour
slow-burn, Fruity, Earthy, Rich, lingering
Origin / Regions
Trinidad and Caribbean
Colour / Shape
Red or chocolate when ripe
Pod size
4-6 cm long, 3-4 cm wide, bumpy
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Flavour & Aroma
Heat Profile
Scoville range
1,000,000-1,200,000 SHU
Heat label
Extreme
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
Botany & Growing Notes
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- Ships EU-wide; limited runs
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7 Pot typically measures 1,000,000-1,200,000 SHU (Extreme). Ranges shift with cultivar and growing conditions.
slow-burn, Fruity, Earthy, Rich, lingering
7 Pod, Trinidad 7 Pot show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Carolina Reaper, Ghost Pepper, Komodo Dragon, Naga Viper for comparable heat or recipes.
- Carolina Reaper - Extreme
- Ghost Pepper - Extreme
- Komodo Dragon - Extreme
- Naga Viper - Extreme
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.
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.
Use gloves, goggles, and preferably a respirator while handling 7 Pot peppers. Work near ventilation. If oils touch skin, wash with soap, then treat with dairy, sugar, or rubbing alcohol. Seek medical help for severe reactions.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-08