Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 1,000,070 SHU
Heat Category: Super Hot
Origin: Barrackpore, Trinidad and Tobago
Flavour: A large 7 Pod with a fiery kick.
Background: One of the hottest of all the 7 pods making it one of the hottest in the world. Larger and more wrinkled pods when compared to regular 7 Pods.
Species: Capsicum chinense
Scoville Heat Units: 1,000,000 SHU
Heat Category: Super Hot
Origin: Bangladesh
Flavour: Plenty of heat with a sweet and fruity taste.
Background: Chocolate variety of the Naga Morich. The plants grow to around 1m with a very high yield of 3-7 cm hot pods that ripen from a bright green through to a smokey chocolate colour.
Species: Capsicum chinense
Scoville Heat Units: 800,000 – 1,000,000+ SHU
Heat Category: Super Hot
Origin: The borough of Chaguanas, Trinidad and Tobago.
Flavour: Fruity with similarities to other 7 pods.
Background: The term ‘7 Pot’ comes from the idea that “One pod can add heat and flavour to 7 pots of food” – This chilli really packs a punch and works great for extra fiery sauces.
Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 800,000 – 1,000,000 SHU
Heat Category: Super Hot
Origin: Trinidad and Tobago
Flavour: A fruity 7 Pod as hot as the Bhut Jolokia, if not hotter.
Background: Bumpy, crinkled skin sometimes with a small scorpion tail. The plants grow to 1m with pods which are larger than the average 7 pot and mature from a light green to a dark red.
Species: Capsicum chinense
Scoville Heat Units: 800,000 – 1,001,304 SHU
Heat Category: Super Hot
Origin: Bangladesh
Flavour: A more fruity and sweet taste compared to other Bhut varieties.
Background: The Chocolate Bhut Jolokia has is a natural variant of the Bhut Jolokia with a similar heat to that of the red. Made available to the public in 2008, it is most common in Bangaladesh and North India.
Species: Capsicum chinense
Scoville Heat Units: 800,000 – 1,000,000+ SHU
Heat Category: Super Hot
Origin: Assam, India
Flavour: A more citrus taste compared to other Bhut varieties.
Background: The White Bhut Jolokia has is a natural variant of the Bhut Jolokia with a similar heat to that of the red. Pods ripen from green to creamy white, are about 8-10cm long not as pimply as Bhut Jolokia.
Species: Capsicum chinense
Scoville Heat Units: 732,000 – 923,000 SHU
Heat Category: Super Hot
Origin: Dorset, UK
Flavour: Aromatic and fiery.
Background: Brought into being by accident in a greenhouse full of Bhut Jolokia, these pods are a relative of the ‘Dorset Naga’ and so are generous on both heat and flavour.
Species: Capsicum chinense [F3 Hybrid]
Scoville Heat Units: 850,000 SHU
Heat Category: Super Hot
Origin: United Kingdom
Flavour: Fruity with floral notes which possibly contributed to the name.
Background: A unique and very rare variety, noticeably different in the way the red from a ripe pod “bleeds” into the stalk. Developed in 2012 by a grower in the U.K. crossing a red Moruga Scorpion and a 7 Pot Yellow.
Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 850,000 SHU
Heat Category: Super Hot
Origin: United Kingdom
Flavour: Fruity with floral notes which possibly contributed to the name.
Background: A unique and very rare variety, noticeably different in the way the red from a ripe pod “bleeds” into the stalk. Developed in 2012 by a grower in the U.K. crossing a red Moruga Scorpion and a 7 Pot Yellow.
Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 700,000 – 800,000 SHU
Heat Category: Super Hot
Origin: Eastern Pennsylvania, United States
Flavour: Floral with a gentle sweetness but extremely hot.
Background: A cross between a Bhut Jolokia “Ghost Pepper” and a Trinidad Scorpion, ripening from a lime green to a peach colour and maintaining the twisted, bumpy texture of the Bhut Jolokia.
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