A new variety of superhot with very good flavor and large pods plants grow very well with very high yields even in pots

C.Chinense

SHU 1,400,000+

7-POT BIG MAMA CARAMEL - The Sweet Giant

Basic Info

Species: Capsicum chinense

Origin: Louisiana (Troy Primeaux)

Heat: Superhot (600,000-800,000 SHU)

Type: Caramel-colored 7-Pot variety

Story

A caramel variant from the Big Black Mama line, bred by Troy Primeaux. Features fruity, fragrant flavor with extreme heat and incredible yields.

Plant

Large plants growing up to 4 feet tall with prolific fruit set. Very productive even in challenging conditions.

Pods

Caramel-colored when ripe, large and blocky with wrinkled texture. Abundant harvest once ripening begins.

Flavor

Fruity and fragrant with sweet caramel notes before extreme heat. More approachable than some superhots.

Kitchen

Hot sauces, fruit-based preparations, and low-dose cooking. Great for those who want heat with flavor.

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

- 4 feet tall, 5+ gallon containers optimal

Culinary Uses

- Fruity hot sauce production

- Caramel-based sauces

- Dried powder

- Low-dose cooking in curries and stews

Common Questions

Q: What heat level is Big Mama Caramel?

A: Superhot at 600,000-800,000 SHU.

Q: Is it good for powder making?

A: Yes, excellent for caramel-colored superhot powder.

Q: What makes it unique?

A: Caramel color, fruity fragrance, and high yields from the legendary Big Mama line.

Q: How does it compare to Big Black Mama?

A: Lighter color, slightly lower heat, more fruity and fragrant flavor.