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About this variety
Trinidad Douglah, also called Chocolate 7 Pot, is a superhot pepper from Trinidad (Capsicum chinense, family Solanaceae) with wrinkled, pimpled pods that ripen chocolate-brown. Heat ranges from 923,000 to over 1,850,000 Scoville heat units, above the Bhut Jolokia. The packet holds 5 seeds.
Fruit and plant
- Wrinkled, pimpled pods about 5 cm (2 in) long
- Ripen from green to chocolate-brown
- Bushy plants 90–120 cm (3–4 ft) tall
- Smoky, fruity flavour; used for hot sauces, chili powder, stews, curries and marinades
The name Douglah comes from a Trinidadian word that refers to the pod's dark colour.
Sow warm: soil at 24–29 °C
Start the seed indoors 8–10 weeks before the last frost and keep the soil at 24–29 °C until seedlings appear. We have no species seed specification for Capsicum chinense yet, so this temperature comes from the variety notes for this item.
Planting out
Transplant once seedlings are established and frost has passed, 45–60 cm apart, in full sun and well-drained soil enriched with organic matter. Water regularly but avoid waterlogging, which leads to root disease.
A long season
Pods mature about 90–110 days after transplanting, so start the seed at the early end of the window.
What you get: 5 seeds per packet. Keep any seed you do not sow sealed, cool and dry. We have no tested storage life or germination percentage for this packet and do not state one.
FAQ
How hot is it compared with a ghost pepper?
Hotter: 923,000 to over 1,850,000 Scoville heat units, which is above the Bhut Jolokia.
When are the pods ripe?
When they have turned from green to a deep chocolate-brown.
