Description
Product Name: 7 Pot Evergreen
Cultivar Name: 7 Pot Evergreen
Species: Capsicum chinense
Common Names: Evergreen 7 Pot, Green Scorpion
Type: Hybrid
Origin & Lineage
Geographic Origin:
The 7 Pot Evergreen originates from Trinidad and Tobago, a region renowned for producing some of the world’s hottest chili cultivars. This particular variety is a member of the 7 Pot family, which was first cultivated in the southern districts of Trinidad. Unlike its relatives that ripen to red, yellow, or chocolate hues, the Evergreen strain matures to a deep green, making it a visual anomaly among superhot peppers. It has been selectively bred in the United States and South Africa for its unique coloration and consistent heat profile, though its genetic roots remain firmly planted in Caribbean soil.
Cultural Significance:
While the 7 Pot Evergreen is not traditionally used in Caribbean cuisine, its parent lineage—the original 7 Pot—has long been a staple in Trinidadian pepper sauces and stews. The name “7 Pot” refers to the pepper’s reputed ability to heat seven pots of food with a single pod. The Evergreen variant, however, has gained popularity in modern chili culture for its striking appearance and extreme pungency. It is often featured in boutique hot sauces, competitive growing circles, and superhot collections. Its green ripening stage challenges conventional expectations and adds novelty to culinary and horticultural applications.
Lineage / Hybridizer History:
The 7 Pot Evergreen is a semi-stable hybrid developed through selective breeding of green-ripening phenotypes within the 7 Pot family. Although the original breeder has not been formally credited, the cultivar has been distributed by specialty vendors. It is believed to be in the F5 to F7 generation range, with ongoing efforts to stabilize pod shape, color, and heat consistency. The plant exhibits traits reminiscent of Scotch Bonnet and Moruga Scorpion, suggesting that these cultivars may have contributed to its genetic makeup. Its development reflects a growing interest in non-traditional ripening colors among superhot breeders.
Heat Profile
Scoville Rating (SHU):
Estimated between 800,000 and 1,200,000 SHU
Perceived Heat:
Superhot (500,000 or more SHU)
Heat Characteristics:
The burn from 7 Pot Evergreen is immediate and intense. It begins with a sharp sting that quickly spreads across the palate, throat, and digestive tract. The heat is described as “creeping,” with a delayed peak that can last for 15–20 minutes. Unlike some superhots that deliver a short-lived spike, the Evergreen maintains a steady burn, often accompanied by sweating and endorphin release. The heat is concentrated in the placenta and pod walls, and it remains potent even after drying or fermentation. Handling should be done with gloves, and consumption should be approached with caution.
Flavor Profile
Tasting Notes:
Despite its formidable heat, the 7 Pot Evergreen offers a surprisingly nuanced flavor. Fresh pods deliver a tangy, citrus-forward profile with hints of green apple and lime. The flavor is crisp and vegetal, lacking the bitterness found in some other superhot varieties. When roasted, the pods develop a smoky sweetness that complements their natural acidity.
Aftertaste / Finish:
The finish is clean and slightly grassy, with lingering citrus notes. Fermentation enhances the umami character, while drying intensifies the tang. The aftertaste is less bitter than expected for a superhot, making it suitable for refined culinary applications.
Ideal Pairings:
- Green chili sauces with tomatillo or lime
- Fermented blends with garlic and coriander
- Roasted chili rubs for poultry and seafood
- Infused oils for dressings and marinades
- Pickled preparations with vinegar and herbs
Fruit Characteristics
Shape:
Wrinkled and lobed, often resembling an oversized Scotch Bonnet with deep grooves
Size:
Approximately 4–5 cm long, 2–2.5 cm in diameter
Color Stages:
Immature: pale green → Ripe: dark green with yellowish tint in grooves
Wall Thickness:
Medium
Texture & Skin:
Bumpy and blistered, with pronounced folds and a slightly glossy finish.
Plant Details
Growth Habit:
Bushy and moderately compact, with strong lateral branching
Plant Height & Width:
Height: 100–120 cm
Width: 70–90 cm
Foliage:
Dark green, slightly pubescent
Flower Color:
White with occasional purple striping under stress
Days to Maturity:
120–150 days from germination
Yield:
High – plants can produce 60–80 pods under optimal conditions. Productivity has been observed even in suboptimal environments, making it a reliable cultivar for growers seeking volume and novelty.
Cultivation Information
Seed Count per Pack:
5 or 10 seeds (Presoaking Chilli Seeds)
Germination Time:
10–14 days (Germinating Chilli Seeds)
Optimal Germination Temp:
25–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements:
Filtered sun
Soil Preferences:
Prefers well-draining soil with a pH of 6.2–6.8, enriched with compost and perlite for aeration (Easy DIY soil mixes)
Storage Tips:
Store 7 Pot Evergreen seeds in airtight containers in a cool, dry environment. Refrigeration is recommended for long-term viability. Avoid exposure to humidity and direct light.
Notable Compounds
Capsaicinoid Content:
High concentrations of capsaicin and dihydrocapsaicin are present, contributing to the cultivar’s superhot classification. These compounds are responsible for the intense burn and physiological effects associated with consumption.
Volatile Flavor Compounds:
Limonene and trace esters may be present, contributing to the citrus aroma and tangy flavor. These compounds are more pronounced in fresh and roasted pods.
Anthocyanins / Pigments:
Minimal anthocyanin presence; the green coloration is maintained through chlorophyll retention rather than pigment transition. Some pods may exhibit yellowish hues in deep grooves when overripe.
Culinary & Cultural Use
Traditional Uses:
Although not part of traditional Caribbean cuisine, the 7 Pot Evergreen has been adopted into modern hot sauce production and experimental culinary applications. Its unique color and flavor profile make it ideal for green sauces, salsas, and infused oils.
Raw vs Cooked Flavor:
Raw 7 Pot Evergreen pods deliver a crisp, citrusy heat with grassy undertones. Roasting enhances sweetness and reduces acidity, while fermentation introduces depth and complexity. Pickling softens the texture and preserves the pod’s visual appeal.
Regional Dishes:
While no named dishes specifically feature this cultivar, it has been used in:
- Trinidad-style green pepper sauces
- Fermented chili pastes with garlic and lime
- Roasted chili rubs for jerk-style poultry
- Pickled chili blends with vinegar and herbs
Storage / Drying / Preserving Tips:
Due to its medium wall thickness, 7 Pot Evergreen dries effectively in dehydrators or low-humidity environments. For fermentation, pods should be sliced and submerged in brine with aromatics. Freezing is suitable for short-term preservation, though it may affect texture.
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