7 Pot Primo Chocolate
Also known as Chocolate 7 Pot Primo · 7 Pot Primo Choc · Chocolate Primo · Primo Chocolate · 7 Pot Chocolate Primo
A chocolate-brown color mutation of Troy Primeaux’s Louisiana 7 Pot Primo. This Capsicum chinense superhot ripens from green to deep brown, typically around one million Scoville heat units, with sweet, floral fruit flavor and a smoky, earthy finish.
Growing
~110 days to maturity
Fruit size
4–6 cm
Flavor & Use
Sweet and fruity with floral notes and a hint of smokiness; more flowery and earthy than the red 7 Pot Primo. Heat arrives quickly and lingers.
Culinary
About
The 7 Pot Primo Chocolate keeps the parent Primo’s gnarly, blistered pod and scorpion-like stinger, but finishes a deep chocolate brown instead of red. Troy Primeaux created the original 7 Pot Primo in Lafayette around 2005 by crossing Trinidad 7 Pot with Naga Morich; the chocolate form is a later color mutation of that line, not a separate hybrid. Seed catalogs place its heat around 800,000 to 1,200,000 SHU—superhot, often a notch under the red Primo. Flavor is sweet and fruity with extra floral and smoky notes typical of brown chinense fruit. Plants are vigorous 90–150 cm bushes that need a long warm season and full sun; ripe pods are used sparingly in sauces, powders, and fermented pastes.
Backstory
Troy “Primo” Primeaux, a Lafayette horticulturist and former guitarist, began crossing peppers in 2005 while working in the University of Louisiana at Lafayette horticulture department. He pollinated Naga Morich—seed he was among the first to grow in North America—with a Trinidad 7 Pot given to him by professor Dennis Wollard, then selected for extreme heat and a long stinger tail. The resulting stable hybrid took his nickname. The chocolate form appeared later as a color mutation of that red line and was kept for its darker ripe color and smokier, more floral flavor. It is not the same pepper as Chocolate Primotalii or the accidental CPR (Chocolate Primo Reaper).