7 Pot Pickle (Capsicum Chinense)Super Hot- 10 Isolated Seeds
7 Pot Pickle (Capsicum Chinense)Super Hot- 10 Isolated Seeds
7 Pot Pickle (Capsicum Chinense)Super Hot- 10 Isolated Seeds
7 Pot Pickle (Capsicum Chinense)Super Hot- 10 Isolated Seeds
7 Pot Pickle (Capsicum Chinense)Super Hot- 10 Isolated Seeds
7 Pot Pickle (Capsicum Chinense)Super Hot- 10 Isolated Seeds

7 Pot Pickle (Capsicum Chinense)Super Hot- 10 Isolated Seeds

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  7 Pot Pickle

  This might not be the hottest pepper in the world but it is definitely up there in heat. When you cut one of these open look in the inside for capsaicin oil. There will be a large amount. And a high volume of placenta tissue in which produces the capsaicin.

  This is a color variant that was discovered in 2019 from a 7 Pot Burgundy. This actually was discovered by Randy keatley from Keatley Farms. I have always tried to help him and his family out and he has returned the favor. And I'm extremely grateful for this one.

  The flavor is a slightly sweet tangy tart almost a mustard flavor. When you first taste it you'll get those flavors and then massive heat will Rush in like a huge wave crushing a surfer. I chuckled as I write this however, when I first ate 1/3 of a pepper the first time. I sat on my kitchen floor sweating profusely. 

  The yields on these plants are phenomenal just like the original 7 Pot burgundy.