7 Pot Chocolate
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Further InformationEdit 
Classified as C. chinense. Ripens to brown/chocolate, habanero-type pods with wrinkled skin skin. Clocks in at 400,000–1,000,000 SHU — extremely hot, in superhot territory. Associated with Trinidad & Tobago. The name '7 Pot' comes from the Trinidadian claim that one pepper can spice seven pots of stew. Long-podded form.
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7 Pot Chocolate
7 Pot Brown; Seven Pot Chocolate; 7 Pot Chocolate Long; 7 Pot Brown Long; Seven Pot Chocolate Long
C-H-B-WR-8-006
C. chinense
400,000 - 1,000,000
Superhot (500,001+ SHU)
Further InformationEdit
Classified as C. chinense. Ripens to brown/chocolate, habanero-type pods with wrinkled skin skin. Clocks in at 400,000–1,000,000 SHU — extremely hot, in superhot territory. Associated with Trinidad & Tobago. The name '7 Pot' comes from the Trinidadian claim that one pepper can spice seven pots of stew. Long-podded form.
LinksEdit
