Description
Species and Profile: Chinense, Extreme Heat
Explore the intense world of the 7 Pod Pepper, known for its extreme heat. This fiery chilli falls under the Capsicum Chinense category, making it a bold choice for spice lovers.
Taste Profile
These peppers deliver a scorching heat accompanied by fruity and the characteristic 7 Pod flavour. For a more immersive experience, watch our chilli tasting video below.
Heat Level
Scoring between 800,000 to 1,000,000 SHU on the Scoville scale, this pepper falls into the “Insanely Hot” category. It has been one of the hottest chillies in the world.
Texture and Appearance
It’s similar to the 7 Pod, but the 7 Pod Chaguanas grows to just under a metre in a pot and would grow bigger if you plant it in the ground. The pods are 5 cm long and 3 cm wide and ripen from green to a beautiful bright red.
Size of Plant
When fully grown, the 7 Pod Chaguanas plant reaches a height of around 3 feet (approximately 1 meter). It’s a compact plant, ideal for container gardening or smaller spaces.
Culinary Uses
These potent peppers are perfect for adding heat to Caribbean and Latin American dishes, enhancing stews, curries, and jerk marinades. If you can get past the heat it has a fruity flavour which is great for hot sauces and more.
Growing and Care
Optimal growth requires well-draining soil, ample sunlight, and consistent watering. Providing a warm, tropical-like environment is beneficial. Protect plants from cold temperatures and ensure good airflow.
Fun Facts
- This pepper is called the 7 pod because the rumour says: “One pod can add heat and flavour to 7 pots of food”. If you can get past the heat it has a fruity flavour which is great for hot sauces and much more.
- This pepper holds cultural significance in Trinidad and Tobago, commonly used in local cuisines and festivals.
- It is believed to have originated in the Chaguanas region of Trinidad.
- With its fiery heat and tantalising flavour, the 7 Pod Chaguanas pepper stands as a must-have for heat enthusiasts and culinary adventurers.
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