7 Pot Douglah

Fruity and sweet with earthy, nutty (hazelnut-like) notes and subtle floral undertones. The heat is intense and long-lasting but the flavor remains surprisingly complex even after the burn kicks in.

The 7 Pot Douglah is a superhot *Capsicum chinense* landrace from Trinidad. Pods are approximately 2 inches long, habanero-shaped but distinctly wrinkled, pock-marked, and bumpy. They start green and ripen to a deep, rich chocolate brown (sometimes with purple undertones). Thin-walled and highly productive on 3–4 ft tall plants. Heat is extreme (923,889–1,853,986 SHU) — 100–700× hotter than a jalapeño — with a slow-building, long-lasting burn.

The 7 Pot family originates from Trinidad and Tobago, where one pod was said to be enough to season seven pots of stew (hence the name). The Douglah is a distinctive chocolate-brown variant of this landrace. “Douglah” (or “Dougla”) is a Trinidadian term referring to people of mixed African and Indian ancestry, reflecting the cultural melting pot of the islands. It gained fame in the early 2010s as one of the world’s hottest peppers and remains a favorite among superhot enthusiasts for both its extreme heat and unique flavor.