Description
Chilli Name: 7 POT BUBBLEGUM CHOCOLATE
Chilli Species: Chinense
Chilli Origin: TRINIDAD - USA
Chilli Heat: SUPERHOT
The 7 Pot Bubblegum Chocolate is one of the most striking and intense members of the 7 Pot family. Its name comes from the unusual “bleeding calyx” trait where the rich chocolate-brown colour of the pod creeps up into the stem, giving the impression that the chilli itself is “bleeding.”
Originating from Trinidad, this superhot carries the same legendary heat as other 7 Pots — the kind said to season seven pots of stew — but adds a deep, earthy flavour with subtle fruity tones. The chocolate types are often regarded as even more vicious in heat than their red counterparts.
Plants reach around 90–120 cm with a branching habit and produce heavy yields of knobbly, wrinkled pods that ripen from green to dark brown. The visual effect of the coloured stem makes them especially popular among collectors and extreme chilli growers.
Seeds germinate best at 28–30 °C, with germination taking 10–21 days. In the UK, greenhouse or polytunnel growing is highly recommended for reliable ripening. Plants usually take 110–130 days from sowing to harvest, producing fruit late in the season.
