7 Pot Douglah – The World’s 2nd Hottest Chili Pepper

For now. The recently released test results for the moruga scorion also included results for three other peppers, one of which was called “chocolate 7-pot”. The chocolate 7 pot tested at 1,853,396 SHU on the high end and 923,889 SHU on the low end. It’s mean SHU of 1,169,058 was second only moruga scorpion. Given the chocolate 7 pot’s high highs and consistently high lows I don’t think it’s unreasonable to speculate that if tested again in the future it would not be a shock to see the chocolate 7 pot surpass the 2 million scoville mark of the moruga scorpion.

At this point you ay be wondering why the title of this post is “7 pot douglah” but all I have mentioned is the chocolate 7 pot. In a recent post Jim Duffy shed some light on the chocolate 7 pot used in the tests. Jim said: “Now the Chocolate 7 Pot they mention was Douglah. I got my Douglah seeds from Neal and Semillas. “

News of the douglah possibly being the hottest won’t come as shock to those who have had one. I’ve read post after post and watched countless taste test videos where the verdict was that the douglah was the hottest pepper the person had ever tasted. My personal experience is the same. I think it’s a toss up between the 7 pot brain strain and the 7 pot douglah. While both peppers tore me up I was not at all fond of the douglah taste. The brain strain has a pleasant taste for about 2 seconds until my face started to melt.

I grew a douglah last year but it turned red. The common theme in the discussion was that douglah can’t be red. Fast forward a few months and another forum member had the same thing happen, a red douglah. That person happens to sell seeds and I noticed that this year seeds from those red douglah pods are being sold as Trinidad Red Douglah Offspring. The ones I grew were super hot..right up there with the hottest I’ve tried. I saved a bunch of seeds from the one I grew, maybe I should plant a few this year…

Should be interesting to see how this plays out. My money’s on the douglah taking the record for hottest pepper at some point…now the question is will be it the classic brown douglah or a red douglah offspring?

Links to Douglah information / discussions

Trinidad Douglah
Trinidad Douglah (C. Chinense)
Brown 7pod Vs. Douglah
Various forms of trinidad douglah pod in a plant, is this normal?
Red Douglah
Red Douglah
Sam vs the 7 Pot Douglah Chile Pepper

Douglah Taste Test Videos

This entry was posted in Peppers and tagged , , , , , . Bookmark the permalink.

8 Responses to 7 Pot Douglah – The World’s 2nd Hottest Chili Pepper


    This may be the most press on the world’s 2nd hottest chile I have seen, lol…prepare for the controversy!

    • pepperseed says:

      lol, it’s quite a stretch to refer to this site or anything on it as “press” 🙂 The douglah is a screamer and could quite possibly get the record next. I don’t care for the taste but in terms of raw heat this thing is up there for sure.

  2. Brandon Pitti says:

    Hi “pepperseed” could you please email me. I have a question!

  3. Ometotchtli says:

    …I will need another alias ,since being banned from any Southwest Chili cook-offs to use to use the 7-pot douglah…I’m anxious to try it in my next Chili Chernobyl….best regards.

  4. Howard says:

    I have grown 7 pot douglah, trinidad butch scorpion, scotch bonnets and Thai bird chilli. I live in Cyprus, and the Dry Season is from May to October. During this
    period I have had to use well water for irrigation of the plants. This water is very hard water, with possibly some brine content as the well is close to the sea. The chillis suffer during this time, partly from the heat ( I use a sunscreen over them from June to September) and those that survive manage to produce somr chillies, but with the exception of the bird chillies, there is no heat from them whatsoever. I suspect that this water may well be the cause of the problem, and not the summer heat. Has anyone else experienced a similar problem? I am considering buying a Reverse Osmosis kit to ex tract good water, but only if this may get a good result.

  5. Richard says:

    Don’t have one !!!

  6. Kurt Rogers says:

    My first experience of the Douglah was during a very stressful time in my life two years ago now.

    I wasn’t looking after myself. Smoking, drinking too much etc.

    I came home from unsuccessful squid fishing and my wife asked if I would like a pizza. She said I could put my own chilli on it.

    In my beer goggled enthusiasm, I went out under a big light and went straight to the Douglah to get one knowing they were likely to be a bit hotter than the Thai bird hot chilli.

    Using a micro plane I used the whole chilli on this small pizza and began beer hungrily eating the pizza. I stuffed 2 slices down at light speed half way through the third when the heat struck me and literally dropped me onto my hands and knees pouring out of my mouth in sync with copious saliva a groan limited in loudness by the overwhelming burning I could feel as far down my intestine as I imagined it could go and then some.

    I gulped beer, water, milk, yoghurt, whole cucumbers but the chest pain did not ease. In fact I couldn’t get relief all night suffering what I said to my wife trying to console me the night through that “if this is the kind of pain I had to endure, I don’t want to live anymore.

    Turned out the Douglah had initiated the first of 5 heart attacks over the ensuing 2 weeks before someone advised me to visit hospital where it was confirmed I had been having heart attacks.

    The following year I grew several new scorpion varieties including the Trinidad Scorpion Cardi which came to be so accustomed to that every meal had a whole one micro planed upon it.

    This year I have found the Cardi to be rather weak in spice for my tastes although the taste is excellent.

    Let me put it this way that most will understand. At some point in your life the idea of chilli in food becomes one worthy of trying and/or someone lands a chilli dish on you and suddenly you taste food in a whole new way and in flavours you never knew before. Then it’s scorpion chilli’s and you move up to another level of taste.

    Anyway, I’m awaiting hungrily the ripening of Carolina reapers, Trinidad scorpion Butch T, Bhut Joloka and a bit later the apparent finest of them all, Jays Peach Scorpion.


Leave a Reply to pepperseed Cancel reply

Your email address will not be published. Required fields are marked *