The Amazing Passion for 7 Pot Brain Strain Peppers

David Cappiello, regularly referenced as Cappy (not to be mistaken with the ex-State Senator), unveiled a novel seven-pod pepper plant variant in 2008. This accomplishment was further augmented in 2015 with the revelation of the Chocolate Brain Strain 7-pod. The plant produces a fruit that forms six lobes and another one at the zenith of the fruit, resulting in seven pods in total.

Peppers are warm-season crops and grow best at temperatures between 65 – 86°F (18 – 30°C). They prefer soils that warm fast with a pH between 6.0 and 7.0. Ideally, peppers need well-draining soil in a raised bed or pots exposed to full sun for most of the day.

Characteristic 1:  Brain Strain – Family of the Trinidad 7 Pot

The 7 Pot pepper, or 7 Pod as it is known in some regions, is reputedly named for its potency and the ability to add fire to seven pots of stew. As its name suggests, the pepper originates from Trinidad, the southernmost island in the West Indies.

The Trinidad 7 pot peppers have several varieties and hues (red, yellow, white, and brown), but most often, they have a habanero-like form and rough, wrinkled skin. Many of the world’s spiciest hybrid blends, such as the 7 Pot Primo and Carolina Reaper, have Trinidad 7 Pot pepper parentage.

Brain Strain 7 pod was cultivated by David Cappiello (Cappy) through strain selection over several years.

Selective breeding has long been used to enhance crops, and the procedure is straightforward and different from intentional pepper cross-breeding.

Plants are cultivated, and the best fruits are chosen for seed collection. The next generation of plants is grown from peppers that exhibit the desired qualities.

Natural genetic selection will make the new traits more enduring over several growing seasons. We know that Cappy limited cross-pollination from plants that didn’t exhibit the traits you wanted – let’s review these below.

Characteristic 2:  Brain Strain 7 Pod Plant Characteristics

Plant Characteristics

The leaf is like a broadleaf habanero type (Capsicum chinense). Leaves are ovate (to 3 inches long and wide), dark green with a glossy feel, and the surface is commonly crinkled.

The stem has a purple tinge (lavender) and is non-aromatic with nodes that may darken to purple.

Fruit Characteristics

The flowers bloom in summer, are star-shaped white, and are usually 5-parted. The blooms are typically smaller than an inch and appear around June (in the Northern hemisphere) and continue until frost.

Fruits are non-pulpy berries and vary considerably across cultivars in shape and color. Many tend to have a lumpy, crinkled appearance compared to other species. They contain high capsaicin levels.

Growing Brain Strain 7 Pot Plants

Grow in full sun, rich, damp soil that is well-drained. Plant only when the nighttime temperature exceeds 55 ⁰F to germinate indoors and transplant to gain some growing time.

These plants handle drought and heat well, yet a protracted drought may reduce fruit quality. Capsicum chinense is not prone to be eaten by deer and rabbits.

Potential Plant Challenges

Other plants in the nightshade family and peppers share several diseases and pests. Aphids, whiteflies, cutworms, pepper maggots, and Colorado potato beetles should all be watched.

Additionally, this plant is vulnerable to the fungus Verticillium wilt and the mosaic virus, which both cause wilt and a uniform yellow-green mosaic on the leaves.

Check out my article on growing chilies – Growing Chillies 10 Amazing Facts You Didn’t Know.

Peppers are among the easiest balcony vegetables you can plant in a container.

Ensure the minimum conditions, such as container size and sunlight exposure, remain favorable for your peppers. Ideal conditions include a large deep pot for perfect growth.

The best time to add fertilizer to the potting soil is when the peppers bloom until they produce fruits. Other pepper varieties that do well in balcony pots include Devil’s Tongue peppers and Bolivian Rainbow.

Check out my article on 17 Vegetables You Can Grow on A Balcony

Characteristic 3: Brain Strain 7 Pod is HOT

The “heat,” “bite,” or “pungency” associated with hot chili peppers is what most people notice while eating them—and why most people eat them. The “hot” chili pepper is typically described as sharp, piercing, stinging, biting, scorching, or penetrating.

Chili pepper heat is caused by chemical compounds known as capsaicinoids. There are more than 22 known capsaicinoids, with capsaicin and dihydrocapsaicin usually most concentrated. The remaining 20 capsaicinoids occur in smaller concentrations and are minor.

Most chili peppers and foods with chili pepper additives are labeled as “mild,” “medium,” or “hot.” These designations describe the heat one can expect when eating these foods. These classifications are broad and may be subjective, depending on the methods used to measure and rank heat and how hot the pepper is.

Methods To Determine Pepper Heat

Heat measurement in the hottest peppers can be done in various ways, from crude to scientific. Taking a chili pepper fruit and tasting it is a standard method of determining the general heat profile. While this procedure is quick and inexpensive, it may leave a lot to the taster’s imagination.

Scoville Organoleptic Test to show the hottest chili

The Scoville Organoleptic Test was the first laboratory test to assess chili peppers’ heat. It is a progressive, systematic approach.

Human subjects are asked to taste a series of prepared chili pepper samples to measure the heat level. In the lab, the samples are diluted until the tasters can no longer sense heat.

A Scoville Heat Unit (SHU) is a single unit of dilution and is what is used in the hottest peppers.

High-Performance Liquid Chromatography Measuring the top 15 chili peppers

High-performance liquid chromatography (HPLC) is the most accurate method for assessing how hot chili pepper is. Fruit is dried and then ground in this method. The heat-causing compounds are extracted, and the extract is put into the HPLC for examination.

This approach is more expensive than the Scoville test, providing a more objective heat measurement. This approach determines the total heat present and the amounts of particular capsaicinoids.

Furthermore, many samples can be evaluated in a short amount of time. The NMSU Chili pepper Breeding and Genetics Program has used this technology to test over 5,000 samples and found it reliable and consistent.

Peppers are such a varied group of vegetables with a whole array of flavor and heat. Chillichump is a fantastic place to learn even more about this subject.

The Top 15 Peppers in 2022

#Hottest Pepper VariantSHU (million)Origin
1Pepper X3.18USA
2Apollo Pepper3.0USA
3Dragon’s Breath Pepper2.48UK
4Carolina Reaper2.2USA
5Komodo Dragon Pepper2.2UK
6Chocolate Bhut Jolokia (Chocolate Ghost)2.0Northeastern India
7Trinidad Mogura Scorpio2.0Trinidad & Tobago
87 Pot Douglah (Chocolate 7 Pot)1.85Trinidad
9Dorset Naga1.5UK
107 Pot Primo1.47USA
11Trinidad Scorpion Butch-T1.46USA
12Brain Strain 7 Pod1.3Trinidad/USA
13Peach Bhut Jolokia (Peach Ghost Pepper)1.0Northeastern India
14Red 7 Pot0.78Trinidad
15Red Savina Habanero0.50Mexico

Check out my Top 15 Hottest Peppers / Chili Pepper in the World 2022 List

Here’s a review given by big on the hot pepper forum:

The Cappy 7 Pot “brain strain” doesn’t have the flavor of the Bhut, IMO, but for heat, no comparison. I had one-fourth of this little monster, and it crushed me.

The mouth was on fire for 20 minutes. Profuse forehead sweat. Burn goes all the way down the esophagus and into the stomach. An hour later, noticeable stomach burns, and then, shortly after that, the exit strategy commenced with predictable destruction.

All that from eating just a quarter! I’m not a newbie; I’ve been eating hot peppers for many years.

That’s it; if there is a hotter pepper on the planet than this, I want nothing to do with it. “

Characteristic 4: Brain Strain 7 Pod is DELICIOUS

Different people respond differently to capsaicin and dihydrocapsaicin. Some can savor the taste of this fruity fierce fireball for about ninety seconds before the pain hits. I reduce my heat into a bottled sauce.

But going on smell alone, Brain Strain 7 Pod is lovely. There are definite tones of fruitiness that are so strong that my wife could smell them from the room next door. Also, the fruit has an oiliness and juiciness that other hot peppers don’t have.

I’ve mentioned other Caribbean pepper varieties before: they’re perfect. They taste like tropical fruits, which makes them ideal for creating flavorful spicy sauces and salsas.

In Closing

I hope you learned more about the 7 Pot Brain Strain pepper from this article. The lineup of superhot pepper types has earned a cult following for a good reason. I feel that this one can make you break a sweat. Happy growing.

One final warning: Please wear gloves and safety glasses when working with hot chile peppers. I speak from experience. I always wear gloves, but once, I was deseeding a Peach Ghost Pepper when one of the seeds flicked up onto my eyelid.

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