A pocket guide to the world of peppers — built for growers, cooks, and the merely curious. Every variety, every Scoville rating, every culinary note, in your pocket.
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Trinidad
The 7 Pot Barrackpore Pepper is a super-hot strain of the classic Trinidad 7 Pot, originating from the town of Barrackpore in Trinidad. Larger and more wrinkled than standard 7 Pots, it delivers intense heat with a sweet, fruity flavor tinged with bitterness. It ranks among the world's hottest peppers and is prized for hot sauces and potent culinary heat.
Read moreTrinidad
The 7 Pot Brain Strain is a superhot Capsicum chinense cultivar famed for its extreme heat exceeding one million Scoville units and its distinctive lumpy, brain-like wrinkled pods. Selectively bred in North Carolina from Trinidad 7 Pot landrace seeds, it offers a brief fruity sweetness before delivering volcanic intensity. It ranks among the world's hottest peppers and is popular for extreme hot-s
Read moreBred in the United Kingdom by Jon Harper circa 2011-2012 as a cross between Trinidad Yellow 7 Pot and Red/Trinidad Moruga Scorpion; parents originate from Trinidad & Tobago region.
A striking UK-bred superhot Capsicum chinense hybrid famous for its bleeding calyx trait and intense fruity heat around 925,000 SHU on average. Cross of Trinidad 7 Pot Yellow and Moruga Scorpion, it offers gnarly wrinkled pods, good productivity, and novelty appeal for hot sauce makers and collectors.
Read moreTrinidad, Trinidad and Tobago
The 7 Pot Douglah (also known as Chocolate 7 Pot or 7 Pod Douglah) is one of the world’s hottest peppers and a rare brown variant of the famous Trinidad 7 Pot family. It delivers extreme, lingering heat with a surprisingly complex fruity-nutty flavor profile.
Read moreUnited States
The 7 Pot Primo is a stable superhot hybrid of the Trinidad 7 Pot and Naga Morich peppers, developed in Louisiana in 2005. It features intense fruity heat up to nearly 1.8 million SHU and a distinctive scorpion-like tail. Popular among chili enthusiasts for extreme sauces and challenges.
Read moreChaguanas region, Trinidad
The 7 Pot Red Pepper is a traditional superhot landrace from Trinidad (Capsicum chinense) famous for its extreme heat (typically 1,000,000–1,200,000 SHU) and pleasant fruity, nutty, tropical flavor. A single pod is said to be potent enough to season seven pots of stew, giving the variety its name.
Read moreTrinidad and Tobago
The 7 Pot Yellow is a superhot Capsicum chinense landrace from Trinidad known for extreme heat and a complex fruity-citrus flavor. One pod is legendary for flavoring seven pots of stew. Pods ripen bright yellow with a bumpy, pumpkin-like shape.
Read moreAcoma Pueblo, New Mexico, United States
The Acoma Pueblo Chile Pepper is a heritage landrace Capsicum annuum variety native to Acoma Pueblo in New Mexico. It offers a mild to medium heat with rich depth, fruity and nutty tones, and thick flesh that ripens from green to red. Ideal for roasting and traditional Southwestern dishes, it embodies ancient Puebloan agricultural traditions.
Read moreSuriname
Adjuma is a cultivar of Capsicum chinense originally from Suriname, producing small bell-pepper-shaped fruits in red or yellow. It delivers very hot fruity heat similar to habanero and is popular in Surinamese and Caribbean cuisine for sambals and stews.
Read morePeru, South America
The Ají Amarillo (also known as Peruvian Yellow Chile) is a vibrant, medium-hot South American chili famous for its intense fruity-citrus flavor and striking bright yellow color. It is a cornerstone of Peruvian cuisine, especially in ceviche, yellow sauces, and stews.
Read morePeru
The Aji Ayuyo is a stunning Peruvian heirloom Capsicum baccatum pepper known for its vibrant color-changing pods and mild fruity flavor. Originating from the Amazonian rainforests of central Peru, it produces small jellybean-shaped fruits that ripen from purple hues to bright red and is prized for both ornamental and culinary use in salsas and traditional dishes.
Read morePuerto Rico
A rare hot chili pepper from Puerto Rico traditionally used as the basis for Pique sauce and other local condiments; also known as the gentleman pepper.
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