A very good tasting variety with a little fruity/smoky. plants grow very well  with very high yields of extremely hot pods that make very good powder and is a  very good add to sauces 

C.Chinense

SHU 1,300,000+

7-POT BROWN (7-POT DOUGLAH) - The Chocolate Classic

Basic Info

Species: Capsicum chinense

Origin: Trinidad

Heat: Superhot (923,000-1,853,000 SHU)

Type: Chocolate-brown 7-Pot variety

Story

The original chocolate-brown 7-Pot variety, also known as 7-Pot Douglah. Features extreme heat with a distinctive nutty, earthy flavor profile that sets it apart from red variants. One of the hottest peppers in the world.

Plant

Large, vigorous plants reaching 3-5 feet with heavy yields and excellent branching.

Pods

Dark chocolate brown when ripe, approximately 2 inches long, classic wrinkled and pocked texture.

Flavor

Sweet, fruity, and nutty with earthy undertones. Complex flavor profile with intense heat.

Kitchen

Dark hot sauces, chocolate-based mole, and dark superhot powder.

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 80-85F

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

- 3-5 feet tall, 5+ gallon containers optimal

Culinary Uses

- Dark hot sauce production

- Chocolate-based mole

- Dark superhot powder

- Low-dose cooking in curries and stews

Common Questions

Q: What heat level is 7-Pot Brown (Douglah)?

A: Superhot at 923,000-1,853,000 SHU, among the hottest peppers globally.

Q: What makes it unique?

A: Dark chocolate-brown color with distinctive nutty, earthy flavor and extreme heat.

Q: Is it good for powder making?

A: Yes, excellent for dark, complex superhot powder.

Q: How does it compare to red 7-Pots?

A: Similar pod structure but with chocolate color and enhanced nutty, earthy notes.

Q: What growing conditions does it prefer?

A: Full sun, warm climate, rich well-draining soil.