The 7 Pot RoughRider Chocolate Pepper is a rare and intensely hot variety originating from Trinidad in the Caribbean. Known for its formidable heat, this pepper averages around 1.2 million Scoville Heat Units (SHU), placing it among the world’s hottest—surpassing the Red 7 Pot, yet falling just short of the Carolina Reaper and Trinidad Moruga Scorpion.
As the pods mature, they transition from green to a deep, dark chocolate-brown, developing heavily wrinkled, bumpy, and matted skin characteristic of true super-hot peppers. Beneath the extreme heat lies a surprisingly complex flavor profile that is earthy and sweet with subtle nutty notes and a mild bitterness when compared to red varieties.
A member of the Capsicum chinense species, this pepper thrives in warm climates with long growing seasons. Plants perform best in full sun and nutrient-rich, well-draining soil. For optimal germination, start seeds indoors 8–12 weeks before the last frost, maintaining soil temperatures between 23–28°C, with sprouting typically occurring within 1–4 weeks. Mature plants can reach approximately 1 meter in height, producing abundant yields of 4–5 cm pods.
These non-GMO, heirloom, non-isolated seeds are ideal for chili enthusiasts, growers, and sauce makers alike. Prized for its intense heat and rich flavor, the 7 Pot RoughRider Chocolate is the primary chili used in my RoughRider Hot Sauce, making it a must-have for adventurous growers and heat lovers.
Includes 10+ non-isolated seeds.