7 Pot Yellow

Bright tropical fruit and citrus notes with a lively, slightly nutty undertone behind the intense heat; often praised as one of the more flavorful superhots.

The 7 Pot Yellow pepper, also called Trinidad 7 Pot Yellow or Yellow 7-Pod, is a vibrant yellow superhot variety of Capsicum chinense originating as a landrace in Trinidad and Tobago. It produces good yields of wrinkled, bumpy, pumpkin-shaped pods measuring 1.5 to 2 inches long by 1.25 to 1.5 inches wide with medium-thick flesh. The pods start green and mature to a bright yellow, hanging pendant from plants that reach 24 to 36 inches tall with green stems, leaves, and creamy yellow flowers. Heat levels range from 800,000 to 1,200,000 Scoville Heat Units, averaging around 1,000,000 SHU, making it significantly hotter than habaneros and placing it among the world's hottest peppers. Behind the intense burn lies a complex flavor profile featuring fruity, tropical, citrus, and slightly nutty notes that many describe as lively and flavorful for a superhot. It is prized by hot sauce enthusiasts and cooks for combining scorching heat with excellent taste. Culinary uses include hot sauces, salsas, chili powders, seasoning blends, and extreme-heat dishes; a single pod can flavor an entire large pot of stew or chili. Handle with extreme caution using gloves. Growing requirements include full sun, fertile well-drained soil, regular watering, and 120+ days to maturity in USDA zones 2-11. Related varieties include 7 Pot Douglah (chocolate), 7 Pot Jonah, 7 Pot Brain Strain, and the Trinidad Scorpion. The name derives from the local legend that one pepper provides enough heat to spice seven pots of stew.

The 7 Pot Yellow is a traditional landrace from Trinidad and Tobago. Its name stems from the local legend that a single pod contains enough heat to flavor seven entire pots of stew. It belongs to the Capsicum chinense species and shares ancestry with other famed Caribbean superhots like the Trinidad Scorpion.