Description
Chilli Name : 7 POT CONGO CHOCOLATE
Chilli Species : Chinense
Chilli Origin : Trinidad
Chilli Heat : Superhot
The 7 Pot Congo Chocolate is a large-fruited strain from the Trinidadian 7 Pot family, often referred to locally as a “Congo” type to mark its bigger pod size. While most 7 Pots are small and knobbly, the Congo Chocolate produces broad, elongated chillies with thick flesh and a rich, dark brown colour at maturity.
The name “7 Pot” comes from the Trinidadian saying that one pod is hot enough to flavour seven pots of stew. The Congo Chocolate keeps that legendary heat while adding its own twist — a deep earthy flavour with hints of fruit, combined with pods that deliver more flesh and weight than most superhots.
Plants reach 100–140 cm under good conditions, typically taller and stronger than other 7 Pot strains. They produce heavy yields of oversized, wrinkled pods that ripen from green to chocolate brown. These large pods make the Congo Chocolate a favourite among sauce makers looking for bulk superhot fruit.
Seeds germinate best at 28–30 °C, usually sprouting in 10–21 days. In the UK, greenhouse or polytunnel growing is the best option for reliable ripening. Plants usually take 110–130 days from sowing to harvest, with fruits appearing late in the season.
