Description
Product Name: 7 Pot Bubblegum Yellow
Cultivar Name: 7 Pot BBG Yellow
Species: Capsicum chinense
Common Names: BBG7 Yellow, Bubblegum 7 Pot Yellow, Bleeding Bubblegum Yellow
Type: Hybrid
Origin & Lineage
Geographic Origin:
Originally bred in the United Kingdom by Jon Harper in the early 2010s. The 7 Pot BBG Yellow is a cross between the Trinidad 7 Pot Yellow and the Moruga Scorpion Red, combining the fruity brightness of yellow superhots with the intense heat and bleeding calyx trait of the Moruga lineage.
Cultural Significance:
The “Bubblegum” name refers to the bleeding calyx—a rare trait where the pod’s color extends into the stem and cap, giving the illusion that the pepper is “bleeding” into the plant. This visual anomaly has made BBG7 variants highly sought after by collectors and breeders.
Lineage / Breeder History
Parentage:
Trinidad 7 Pot Yellow × Moruga Scorpion Red
Breeder:
Jon Harper (UK), 2011–2012
Selected Traits:
• Bleeding calyx with yellow pigment extending into stem
• Wrinkled, bulbous pods with scorpion-like tails
• Intense fruity aroma with citrus and floral notes
• Superhot heat with rapid onset
• High ornamental and culinary value
Stabilization Status:
Unstable hybrid. Traits may vary across generations; bleeding calyx expression is inconsistent.
Heat Profile
Scoville Rating (SHU): 850,000–1,000,000 SHU
Perceived Heat: Superhot
Heat Characteristics:
Immediate and aggressive burn with a sharp peak and lingering afterburn. Comparable to Ghost Pepper (Bhut Jolokia) in intensity. Use caution when handling and consuming.
Flavor Profile
Tasting Notes:
Bright citrus, tropical fruit, and floral esters. The flavor is more accessible than red superhots, with a cleaner finish and less bitterness. Some growers report faint bubblegum-like sweetness, though this is anecdotal and not universally observed.
Aftertaste / Finish:
Dry, floral finish with residual heat and slight tang
Ideal Pairings:
• Citrus-forward hot sauces
• Fermented blends with pineapple or mango
• Fruit salsas with lime and coriander
• Pickled rings for gourmet toppings
• Dried flakes for seasoning rubs
Fruit Characteristics
Shape:
Bulbous pods with scorpion-like tails and heavy wrinkling
Size:
4–6 cm long, 2–3 cm wide
Color Stages:
• Immature: Pale green
• Mid-stage: Light yellow with pink bleeding calyx
• Ripe: Bright yellow with yellow-to-pink calyx and stem bleed
Wall Thickness:
Medium
Texture & Skin:
Wrinkled, matte skin with firm flesh. Pods are seed-dense and require careful cleaning.
Plant Details
Growth Habit:
Upright and bushy
Plant Height & Width:
Height: 90–120 cm
Width: 60–90 cm
Foliage:
Green leaves with occasional anthocyanin tinting near stems
Flower Color:
White
Days to Maturity:
110–130 days from transplant
Yield:
Moderate — typically 40–80 pods per plant under optimal conditions
7 Pot BBG Yellow plants are vigorous and well-suited to raised beds and large containers. They benefit from pruning and staking due to pod weight and branching density.
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 10–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.8
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from calcium and potassium supplementation
Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch recommended in hot climates.
Fertilization:
Balanced NPK every 3–4 weeks. Supplement with magnesium and calcium during fruiting.
Support:
Staking recommended for mature plants
Pruning:
Pinch early growth to encourage branching. Remove lower leaves to improve airflow.
Storage Tips:
Store 7 Pot BBG Yellow seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and light exposure.
Notable Compounds
Capsaicinoid Content:
High — primarily capsaicin and dihydrocapsaicin
Volatile Flavor Compounds:
Limonene, geraniol, and esters contribute to citrus and floral aroma
Pigments:
Capsanthin (yellow), carotenoids, and trace anthocyanins in calyx
Nutritional Value:
High in vitamin C, antioxidants, and capsaicin
Culinary & Cultural Use
Traditional Uses:
Modern cultivar with no historical culinary lineage. Popular in artisan sauces, fermented blends, and visual plating.
Raw vs Cooked Flavor:
Raw: Bright, fruity, and floral
Cooked: Mellowed sweetness with intensified citrus and heat
Regional Dishes:
• Citrus-mango hot sauce with BBG7 infusion
• Pickled BBG7 rings for charcuterie boards
• Fermented chili paste with garlic and pineapple
• Dried flakes for rubs and seasoning blends
• BBG7 oil infusions for dressings and marinades
Storage / Drying / Preserving Tips:
• Thin walls dry well for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for oil infusions and fermented sauces
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