The 7 Pot Primo can get very lumpy and distorted and even grow a skinny little tail. Like other 7 Pots it has a fruity/floral flavor and is extremely hot.
Ripe pods are brown in color, with the white internal membrane covering much of the inside of the pepper. There is still some debate as to whether the brown or chocolate 7 Pot is the same variety as the 7 Pot Douglah.
7 pot brain strain is a delicious pepper that is extremely hot and flavorful. The pepper is green when unripe but it turns deep red when ripe. This pepper scores 1,350,000 SHU when measured on the scoville scale.
The Naga Viper was created in England by chilli farmer Gerald Fowler of The Chilli Pepper Company in Cark, Cumbria. It is claimed to be an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world’s hottest peppers). Due to its hybrid nature it is unable to produce offspring exactly like the parent due to segregation of alleles, and therefore traits.
The latest variation on the 7 pod, naga, jolokia, etc is the Komodo Dragon. Grown by the UK’s largest producer of chillies, Salvatore Genovese.
Propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory, the Trinidad Scorpion ‘Butch T’ variety pepper was formerly ranked as the hottest pepper in the world, but lost that title to the Trinidad Moruga Scorpion as of February 2012.
Back in 2005 a man named Troy Primeaux (Nickname Primo) a Horticulturist and member of the Southern Rock band called Santeria from Lousiana grew out some of the first seeds of the Naga Morich in the United States. These seeds were obtained from his friend Mark in the U.K. who got the seeds from a market in Bangladesh. So Primo grew them out true.
The Douglah is the rarest of the 7-Pod peppers. The Douglah has a bumpy purple skin, and a more unusual amount of oil.
The Trinidad moruga scorpion (Capsicum chinense) is native to the district of Moruga in Trinidad and Tobago. On February 13, 2012, New Mexico State University’s Chile Pepper Institute identified the Trinidad moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million SHUs.
Bred in a Rock Hill, South Carolina greenhouse by “Smokin” Ed Currie, proprietor of the PuckerButt Pepper Company in Fort Mill, the Carolina Reaper has been certified as the world’s hottest chili pepper by Guinness World Records since August 7, 2013.