7 Pot Barrackpore Pepper

Sweet and fruity with a bright note, but more bitter and less sweet than other 7 Pot peppers or typical super-hots.

The 7 Pot Barrackpore Pepper, also known as Barrackpore 7 Pot or Trinidad 7 Pot Barrackpore, is a distinctive Capsicum chinense cultivar discovered in the small hamlet of Barrackpore in southern Trinidad. As a strain of the traditional 7 Pot pepper, it produces larger pods that are more elongated, conical, pimpled, and heavily wrinkled, sometimes developing a scorpion-like tail reminiscent of ghost peppers. The peppers mature from green to a vibrant red (with yellow and chocolate-brown color variants also available), measuring approximately 1 to 3 inches in length. Heat levels range from 1,000,000 to 1,300,000 Scoville Heat Units, with a typical value around 1,150,000 SHU, making it significantly hotter than most habaneros and comparable to the lower end of Trinidad Moruga Scorpion or 7 Pot Brain Strain. Flavor-wise, it offers a sweet and fruity brightness with more pronounced bitterness and less sweetness than other 7 Pot varieties. This makes it ideal for extreme hot sauces, salsas, powders, and adding intense heat to stews or dishes where a single pod can flavor multiple pots. The plants are vigorous producers and relatively stable, though the strain emerged in the 2000s and remains somewhat rare in fresh markets. It shares the typical chinense growth habits, thriving in warm climates with good heat tolerance.

Named after the town of Barrackpore in Trinidad where it was discovered, likely in the 2000s. It is a naturally occurring strain of the classic Trinidad 7 Pot pepper, selected for its larger size, more wrinkled pods, and slightly higher heat ceiling. The 7 Pot family name comes from the ability of one pepper to sufficiently heat seven pots of stew.