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Capsicum chinense

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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 medir 1,000,000-1,200,000 SHU (Extremo). Aparece en 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. ChiliCodexCDP.navigation.seeSauceIndex

También conocido como: 7 Pod, Trinidad 7 Pot

Capsicum chinense
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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 naturaleza

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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 Scoville

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

Heat label

Extreme

Ventana de cosecha

Late summer to autumn

Recuento del índice de salsas

-

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.

Botánica y notas de 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.

Marcador de posición visual de la caja de prueba

  • 3 salsas de 100 ml (varios estilos)
  • Ficha de cata y sugerencias de maridaje
  • Envíos a toda la UE; tiradas limitadas.

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Preguntas frecuentes

7 Pot suele medir 1,000,000-1,200,000 SHU (Extremo). Los rangos varían según el cultivar y las condiciones de cultivo.

Fuentes

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

Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.

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