7 Pot Douglah – deep, dark and dangerously hot
What is 7 Pot Douglah?
7 Pot Douglah is one of the world’s most formidable chillies – not only for its extreme heat but for its dark chocolate-brown colour and intense flavour. It is super-hot and handsome, and it tastes of more than just fire.
Background and name
The “7 Pot” name comes from Trinidad and refers to a single pod being enough to spice seven pots of stew. “Douglah” is a Caribbean nickname often used for brownish pods – fitting, given the variety’s colour and origin.
Appearance and growth habit
The plants grow strongly and give generous crops of bumpy, dark brown pods. They resemble other 7 Pot varieties in shape, but look heavier and earthier. The pods grow to about 5–6 cm long and ripen from green to deep chocolate brown.
Estimated Scoville heat
Approx. 1,200,000 – 1,800,000 SHU
Flavour and uses
Despite the heat, 7 Pot Douglah has a full flavour with earthy, slightly smoky notes. It works well in sauces and marinades, or dried as a powder if you want extra bite in your food.
Tips for using 7 Pot Douglah
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Make a rich chilli powder from dried pods
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Use sparingly in BBQ sauces or rubs
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A favourite with experienced chilli sauce makers
How to grow 7 Pot Douglah
7 Pot Douglah belongs to the species Capsicum chinense, which is known for slow growth. Sow the seeds early, ideally between January and March, preferably with bottom heat (25–28 °C). Give the plants plenty of light, nutrients and space – patience pays off!
End the season with pods that impress on both flavour and heat – this variety is a real powerhouse.
The price is for 6 chilli seeds
