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About this variety
7 Pot White is an extremely hot Capsicum chinense pepper from Trinidad and Tobago, rated at about 800,000 to over 1,000,000 SHU, with wrinkled pods that ripen creamy ivory-white. The packet holds 5 seeds.
Also known as: 7 Pod White, Seven Pot White, Chili pepper, Mirchi (Hindi), Milagai (Tamil), Mulaku (Malayalam), Chile (Spanish), Piment (French), Peperoncino (Italian), Pimenta (Portuguese), Chili (German), Prik (Thai).
A white pod in the 7 Pot group
The "7 Pot" name refers to the story that one pod can season seven pots of stew. This selection ripens white rather than red.
- Plant: vigorous, 90–120 cm tall
- Pod: wrinkled, lantern-shaped, 2.5–5 cm long
- Colour: pale green, ripening creamy ivory-white
- Heat: about 800,000 to over 1,000,000 SHU, with a citrus, fruity taste
Start indoors in soil at 24–29 °C
Start seed indoors 8–10 weeks before the last frost and hold the soil at 24–29 °C until the seedlings are up.
Planting out
Move plants outside only after the risk of frost has passed. Give each plant 60–75 cm of space, full sun and fertile, well-drained soil with organic matter. Water regularly but moderately so the soil does not stay waterlogged. Pods ripen about 90–110 days after transplanting.
How the pods are used
Because of the heat, the pods are used in small amounts: in hot sauces, dried and ground into chili powder, and in stews, curries and marinades.
What you get
The packet holds 5 seeds of 7 Pot White, enough for five plants if every seed comes up. We do not state a germination percentage for this packet.
FAQ
How does 7 Pot White differ from a red 7 Pot?
Heat is rated the same as for 7 Pot Congo Giant Red, about 800,000 to over 1,000,000 SHU. The difference is the ripe colour, creamy ivory-white instead of red, and a smaller pod, 2.5–5 cm against 5–7.5 cm.
How long until the first ripe pods?
About 8–10 weeks of indoor growing, then 90–110 days after transplanting, so this is a long-season pepper.
