A very good variety with large pods with great taste and a lot of heat. Plants grow very easy with very high yields in pots. 

C.Chinense

SHU 1,100,000+

7-POT CONGO CHOCOLATE - The Chocolate Congo

Basic Info

Species: Capsicum chinense

Origin: Trinidad & Tobago

Heat: Superhot (1,100,000+ SHU)

Type: Chocolate-brown 7-Pot variety

Story

A very good variety with large pods, great taste, and a lot of heat. Plants grow very easily with very high yields in pots. Features rich chocolate-brown coloration with classic 7-Pot characteristics and extreme heat.

Plant

Medium to large size, grows very easily with very high yields in pots.

Pods

Dark chocolate brown when ripe, large size, classic wrinkled texture.

Flavor

Great taste with extreme heat, sweet, fruity, and tropical with chocolate undertones.

Kitchen

Chocolate-colored hot sauces, dark powder, and low-dose cooking.

Growing Tips

- Days to maturity: 90-120 days from transplant

- Full sun (8+ hours) required

- Warm climate essential, zones 9-11

- Start seeds indoors 10-12 weeks before last frost at 80-85°F

- Well-draining, rich soil, pH 6.0-6.8

- Medium to large plants, excellent for container growing

Culinary Uses

- Chocolate-colored hot sauce production

- Dark superhot powder

- Low-dose cooking in curries and stews

- Fermented pepper mash

Common Questions

Q: What heat level is 7-Pot Congo Chocolate?

A: Superhot at 1,100,000+ SHU.

Q: What makes it unique?

A: Large pods with great taste, chocolate color, and very high yields.

Q: Is it good for powder making?

A: Yes, excellent for dark superhot powder.

Q: Where does it originate from?

A: Trinidad & Tobago, part of the 7-Pot lineage.

Q: What growing conditions does it prefer?

A: Full sun, warm climate, rich well-draining soil, grows very easily in pots.