Brainstrain RSMC Chocolate

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Further InformationEdit

This C. chinense cultivar. Ripens to brown/chocolate, habanero-type pods, with warty/bumpy. Packs 500,000–1,100,000 SHU (extremely hot, in superhot territory). Developed by David Capielo (Trinidad). Parentage: 7 Pot selection.

LinksEdit

NameBrainstrain RSMC Chocolate

Alternative Name(s)Brain Strain RSMC Chocolate; Brainstrain RSMC Brown; Chocolate Brain Strain RSMC

Universal Pepper Number (UPN)C-B-WT-H-9-005RegisteredHow UPN works

SpeciesC. chinense

Scoville Heat Units (SHUs)500,000 - 1,100,000

Heat LevelSuperhot (500,001+ SHU)

Mature Pod Color (Primary)Brown/Chocolate

Pod FormHabanero-type

RegionNot set

Discoverer/BreederDavid Capielo (Trinidad)

Immature Color(s)Green/Mustard

Further InformationEdit

This C. chinense cultivar. Ripens to brown/chocolate, habanero-type pods, with warty/bumpy. Packs 500,000–1,100,000 SHU (extremely hot, in superhot territory). Developed by David Capielo (Trinidad). Parentage: 7 Pot selection.

LinksEdit

Last updated Oct 5, 2026

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How hot is the Brainstrain RSMC Chocolate?

The Brainstrain RSMC Chocolate measures 500,000–1,100,000 Scoville Heat Units (SHU), making it a superhot pepper — roughly 140 times hotter than a jalapeño (which tops out around 8,000 SHU).

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