7 Pot Douglah | 7 Pod Douglah

Species:  Capsicum Chinense
Heat Level:  1,854,000 SHU (Scoville Heat Units)
Other names: Chocolate 7 Pod

The 7 Pot Douglah comes to you from the sun-drenched islands of Trinidad and Tobago, where the local farmers have been cultivating some of the hottest peppers known to man for thousands of years. They really outdid themselves with the Pot Douglah, however, and if you are not careful, this chocolatey-looking pepper could leave you rethinking your life choices.

The islanders in the Caribbean have a saying, “It can spice up seven pots of stew with just one pod.” Hence the name.

Sometimes referred to as the Chocolate 7 Pot due to its rich brown color, the Douglah features around 1.8 million Scoville Heat Units (SHUs) at its peak. For the unversed, a habanero — a pepper many would consider oh-so-spicy – tops out at about 350,000 SHUs.

Sure, it’s not as face-melting hot as the current world record holder Pepper X or some Carolina Reapers, but the 7 Pot is spicy enough to set your mouth (and skin) on fire. The oils from the skin of this chili can cause severe skin burns, so if you want to handle the pepper yourself, make sure you are sufficiently geared up with kitchen goggles, a face mask, and thick gloves.

Or, you can save yourself some time and a potential trip to the ER with 7 Pot Douglah powder or crushed flakes from Magic Plant Farms.

What Does the 7 Pot Douglah Look and Taste Like?

When fully ripe, the pepper takes on a deep, dark chocolate-brown color with a wrinkled surface. It different from your average bright-red chili, which might be nature’s way to hint towards its unique flavor as well. The plants can grow to be three to four feet tall but the fruit they bear is only about 2 inches long.

While a lot of super-hot peppers hit you with heat and nothing else, the Douglah has a layered taste. If you are able to push past the heat level, you will discover a slightly earthy, nutty flavor with notes of fruity sweetness. It’s almost smoky, with a searing burn that, thankfully, goes away after 10-15 minutes.

This makes it great for people who love spicy food but don’t want to suffer for hours. Its red habanero-like kick will let you know it’s there, but then it backs off after a few minutes, unlike the slow torture sessions with the Reaper. The intense heat will still make your scalp and face sweat though so give the Douglah the respect it demands. It also means it’s much easier to cook with.

A fun fact for those wondering what the word “Douglah” mean: it has Trinidadian origins, but the exact meaning is not clear. Some have speculated that it might have something to do with the pepper’s deep brown color, similar to the skin tone of the Dougla people who are of mixed race African and Indian descent.

How to Cook with 7 Pot Douglah Peppers?

As it goes with any nuclear-level chili, whether you are using fresh pods, flakes, or powder, you can hardly just toss them into a dish without some planning. The amount of capsaicin in 7 Pot is potent enough to irritate your skin, burn your eyes, and, if inhaled, make you cough like you have just stepped into a room full of smoke. So, wear gloves and do not touch your face while handling it.

At Magic Plant Farms, we offer the handpicked goodness of 7 Pot Douglah in the form of powders and flakes for this very reason. Both of these freshly grounded products give you the precise heat and flavor you want without the danger of fresh pod preparation.

The best part, you can use just a pinch of them in countless ways:

Chili or Stews

Start with just 1/4 tsp of 7 Pot Douglah flakes or powder for a pot of chili (about 4-6 servings). You can always increase quantity later but can never decrease quantity.

Extreme Hot Sauces

Mix 1/4 tsp of the powder into a small batch (about 1 cup) of vinegar-based hot sauce. Combine with garlic, vinegar, roasted tomatoes, salt, a touch of honey, and maybe a milder pepper (e.g. jalapeños) to balance it all out.

Marinades

For grilling or roasting, mix 1/8 tsp of flakes into olive oil, garlic, lemon juice, and herbs. This is enough to give chicken, shrimp, or steak a punch without going overboard.

Curry Pastes

Add 1/4 tsp of the 7 Pot Douglah powder into a traditional curry paste (enough for about 4 servings). Combine with turmeric, cumin, and coriander or your own go-to spice blend.

BBQ Rubs

Use 1/8 tsp of the powder in a dry rub for ribs, brisket, or grilled chicken. Mix it with smoked paprika, brown sugar, and garlic powder for a complex, sweet-heat profile.

Salsa

Stir 1/8 tsp of flakes into a fresh salsa and combine with tomatoes, onions, cilantro, and lime juice. The Douglah pairs well with the acidity of the tomatoes.

Chocolate Truffles

Chocolate goes really well with the chocolate Douglah! Mix 1/16 tsp of powder into a batch of homemade dark chocolate truffles (about 12-15 pieces).

Chocolate Chip Cookies

Speaking of chocolate, you can also add 1/16 tsp of the powder into your chocolate chip cookie dough (about 12 cookies).

Spicy Popcorn

Toss 1/8 tsp of 7 Pot Douglah flakes with freshly popped popcorn and melted butter. Add a pinch of salt in the end.

Infused Honey

Stir 1/8 tsp of the powder into 1/2 cup of honey, let it sit for a few hours, and drizzle it over pizza, cheese boards, or roasted veggies.

Omelets

Whisk 1/16 tsp of flakes or powder into eggs before making an omelet with cheese, ham, or veggies.

Mac & Cheese

Mix 1/8 tsp of 7 Pot Douglah powder into the cheese sauce of a classic mac & cheese recipe (for about 4 servings).

Spiced Butter

Blend 1/16 tsp of powder into softened butter. It can be spread on bread, corn on the cob, or used to finish grilled meats.

Burger Seasoning

Add 1/8 tsp of the powder to your ground beef or turkey before forming patties. The grilled onions and cheese taste so much better with the smoky scorching heat.

Hot Pepper Oil

Heat up 1/4 cup of olive oil, stir in 1/4 tsp of powder or flakes, and let it steep. Use this oil to drizzle over pizzas, pastas, or grilled veggies. Or you can use soybean oil or sesame oil instead and use it over dumplings, noodles, and Asian salad recipes.

Cajun Jambalaya

Put 1/4 tsp of flakes into your jambalaya mix (for 4 servings). It complements the sausage, shrimp, and rice.

This list can go on and on. You can add a dash of 7 Pot Douglah powder/flakes to practically anything: gumbo, guacamole, risotto, pizza and pasta toppings, ranch dressing, aioli, fruit or vegetable salads, soups, stir-fries, hummus, baked beans, fish tacos, and more. We have seen people add it to a jar of picking brine!

Check out our complete collection of 7 Pot Douglah powders