Capsicum chinense

The 7 Pot Brain Strain is a blisteringly hot chilli developed by grower David Cappiello in 2008 through careful selection from Trinidadian 7 Pot lines. Named for its densely wrinkled, brain-like surface, this cultivar quickly gained notoriety among superhot enthusiasts for combining searing heat with a uniquely textured pod. It has since been released in a few colour variants including red, yellow, and chocolate, each stabilised for both form and heat intensity.

This chilli delivers an initial sweetness followed by fruity, floral and smoky notes before unleashing a powerful burn that can exceed 1.3 million Scoville Heat Units. The yellow strain in particular carries a mild citrus character, while the red is often used for hot sauces and chilli pastes where its thick placental walls provide intense heat and lasting flavour. Gloves are essential when handling these pods, whether fresh or dried.

Sow seeds indoors 8–10 weeks before the last frost, using a fine seedling mix and maintaining consistent bottom heat between 25–30 °C. Germination can take up to 28 days. Sow at a depth of 5 mm and provide stable humidity for optimal sprouting.

Transplant hardened-off seedlings into full sun in fertile, well-drained soil. Plants grow to about 1–1.2 m in height and are heavy bearers, thriving through the long warm season in South African conditions. Fruits take approximately 120 days from transplant to reach full maturity and colour. Pods should be picked with care and stored out of reach of children or unsuspecting hands.

Standard packet contains 10 seeds