Description
Product Name: 7 Pot Purplegum Yellow
Cultivar Name: 7 Pot Purplegum Yellow
Species: Capsicum chinense
Common Names: Purplegum Yellow, BBG7 Purple Yellow, Bleeding Bubblegum Yellow
Type: Unstable Hybrid
Origin & Lineage
Geographic Origin:
7 Pot Purplegum Yellow traces its lineage to Trinidad, with hybrid development initiated in the United Kingdom by breeder Jon Harper, who created the original 7 Pot Bubblegum line. The Purplegum Yellow variant emerged through generational selection and phenotypic isolation from BBG7 plants exhibiting purple pigmentation, yellow ripening, and bleeding calyx traits.
Cultural Significance:
7 Pot Purplegum Yellow is part of the bleeding calyx family—a group of superhot peppers known for their color migration into the stem and calyx, a rare trait in Capsicum chinense. It is favored by collectors, ornamental growers, and sauce makers for its visual drama, tropical flavor, and extreme heat.
Lineage / Breeder History
Parentage:
7 Pot Yellow × Trinidad Moruga Scorpion (BBG7 base), with purple pigmentation likely introduced via Pimenta de Neyde or other anthocyanin-rich lines
Hybridizer:
Jon Harper (UK); further refined by independent breeders in the US and South Africa
Selected Traits:
• Slender pods with purple blush transitioning to yellow
• Occasional bleeding calyx with yellow pigment extending into stem
• Fruity, citrus-forward aroma with floral undertones
• Superhot heat with rapid onset
• Dark foliage under high UV exposure
Stabilization Status:
Unstable. Expressed in F3–F4 generations. Phenotypic variation expected in pod shape, calyx expression, and pigmentation. Isolation recommended for seed saving.
Heat Profile
Scoville Rating (SHU): Estimated 850,000–1,000,000 SHU
Perceived Heat: Superhot
Heat Characteristics:
Sharp, immediate burn with mouth and throat intensity. Heat builds quickly and lingers for 10–15 minutes. Comparable to Ghost Pepper and BBG7 Red. Handle with gloves and avoid mucosal contact.
Flavor Profile
Tasting Notes:
Sweet and fruity with notes of lemon zest, green mango, and passionfruit. The flavor is bright and tropical, with a clean finish and minimal bitterness when fully ripe.
Aftertaste / Finish:
Lingering citrus warmth with faint floral bitterness
Ideal Pairings:
• Fermented sauces with pineapple or mango
• Pickled pods for seafood and grilled meats
• Dried flakes for citrus-forward spice blends
• Infused vinegars and oils
• Artisan hot sauces with tropical bases
Fruit Characteristics
Shape:
Slender, tapered pods with slight curvature; occasional tail formation
Size:
4–6 cm long, 1.5–2 cm wide
Color Stages:
• Immature: Deep purple
• Mid-stage: Lavender to cream
• Ripe: Bright yellow with residual purple blush
• Calyx: Yellow bleeding into stem (variable)
Wall Thickness:
Medium
Texture & Skin:
Smooth to slightly wrinkled; glossy finish with firm flesh. High oil content in placenta.
Plant Details
Growth Habit:
Bushy and compact with moderate branching
Plant Height & Width:
Height: 60–90 cm
Width: 50–80 cm
Foliage:
Green to purple leaves depending on light exposure; anthocyanin expression varies
Flower Color:
White with purple accents
Days to Maturity:
90–120 days from transplant
Yield:
Moderate — typically 40–80 pods per plant under optimal conditions
Plants are well-suited to container gardening, raised beds, and ornamental borders. Their compact form and vibrant fruit make them ideal for edible landscaping.
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 7–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–32°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.5
• Rich, well-draining loam with compost (Easy DIY soil mixes)
• Benefits from calcium and potassium supplementation
Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch to retain soil moisture.
Fertilization:
Apply balanced NPK fertilizer every 2–3 weeks. Supplement with magnesium and calcium during fruiting.
Support:
Staking optional; canopy remains compact
Pruning:
Pinch growing tips to encourage branching if you require a more bushy plant
Storage Tips:
Store 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 fruity aroma
Pigments:
Anthocyanins (purple), capsanthin (yellow), beta-carotene
Nutritional Value:
High in vitamin C, antioxidants, and dietary fiber
Culinary & Cultural Use
Traditional Uses:
Modern hybrid with no historical culinary lineage. Used in artisan sauces, fermented blends, and decorative plating.
Raw vs Cooked Flavor:
Raw: Bright, fruity, and aromatic
Cooked: Mellowed sweetness with intensified citrus and floral notes
Regional Dishes:
• Mango-Purplegum hot sauce with garlic and lime
• Pickled pods for seafood platters
• Thai coconut curry with sliced pods
• Dried flakes for seasoning grilled meats
• Fruit-forward chili jam with lemon and ginger
Storage / Drying / Preserving Tips:
• Medium 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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