{"product_id":"7-pot-yellow-chilli","title":"7 Pot Yellow Chilli","description":"\u003cp\u003e\u003cstrong\u003eCapsicum chinense '7 Pot Yellow'\u003c\/strong\u003e \u003cem\u003eTrinidad heritage superhot chilli, bright yellow fruits\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe yellow variant of the legendary 7 Pot chilli lineage from Trinidad and Tobago — one of a small family of Caribbean superhots whose name comes from the local saying that a single pod is hot enough to spice seven pots of stew. 7 Pot Yellow produces small, deeply wrinkled, pendant fruits 3–5cm long, ripening from green to a vivid bright yellow, with the characteristic gnarled, pitted skin that marks out the superhot Caribbean varieties. The heat is genuinely extreme — somewhere between 800,000 and over a million Scoville units — placing it firmly in the superhot category alongside its more famous red 7 Pot relatives and the ghost pepper.\u003c\/p\u003e\n\n\u003cp\u003eThe flavour behind the heat is what justifies growing a superhot rather than something more manageable. 7 Pot Yellow delivers the classic Caribbean fruity-floral chinense profile, with bright tropical citrus notes and a slight smoky depth — complex, distinctive, and genuinely worth the heat for cooks who want extreme flavour as well as extreme intensity. The yellow colour makes hot sauces with brilliant golden tones rather than the familiar red, and the flavour pairs particularly well with mango, pineapple, mustard, and Caribbean spice blends.\u003c\/p\u003e\n\n\u003cp\u003eThis is a chilli for the experienced grower and the experienced cook. The Trinidad climate is far hotter and more humid than ours, so 7 Pot Yellow needs greenhouse or polytunnel cultivation in Britain for a reliable crop — outdoor growing rarely produces useful fruit outside the warmest southern summers. The plants reach 60–100cm tall with a vigorous bushy habit, carrying thirty to eighty fruits each in good greenhouse conditions. Like all members of the 7 Pot family it belongs to \u003cem\u003eCapsicum chinense\u003c\/em\u003e, the slow, warmth-hungry species behind the world's hottest peppers — so it asks for more heat and more patience than the easygoing annuum types like jalapeños and cayennes.\u003c\/p\u003e\n\n\u003cp\u003e7 Pot Yellow is open-pollinated heritage, so seed saved from your best fruits will grow true the following year.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA note on growing\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eSow indoors from January to February — \u003cem\u003eCapsicum chinense\u003c\/em\u003e superhots need the longest growing season of any commonly grown chilli. Use a heated propagator at 28–30°C and expect germination to take 21–42 days, sometimes longer. Patience is essential, as the seeds often appear inert for weeks before suddenly emerging, so don't give up on a tray too soon.\u003c\/p\u003e\n\n\u003cp\u003ePrick out seedlings into 9cm pots once they have two true leaves, and grow on at a minimum of 22°C with bright light to prevent leggy growth. Pot on progressively to final 25–30cm pots, ideally in a heated greenhouse or warm conservatory through April and May, before moving to an unheated greenhouse from June onwards. Water consistently but never let the plants stand in waterlogged compost, and feed weekly with a high-potash tomato food from the first flowers onwards. The flowers appear in pairs or clusters at each leaf node, and a healthy mature plant in midsummer may carry a hundred or more flowers and developing fruits at once.\u003c\/p\u003e\n\n\u003cp\u003eHarvest from August through October, once the fruits are fully yellow, cutting them cleanly with scissors. Always wear gloves and eye protection when picking, handling, and processing the fruit — full safety guidance is shown at the top of this page.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere it shines\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, 7 Pot Yellow is the chilli for serious hot-sauce makers and the dedicated home cook who wants to push the boundaries of heat. The slow ferment of a small-batch hot sauce develops its fruity complexity beautifully alongside the burn — combine with mango, pineapple, mustard, lime, and Caribbean spices for a distinctive golden-yellow sauce. A little goes an extraordinarily long way: use the tiniest sliver to season a dish for a whole table, dehydrate whole fruits and grind to an ultra-hot powder, or drop a single fruit into a large batch of slow-cooked curry, bean stew, or chilli con carne for sustained heat through the whole pot.\u003c\/p\u003e\n\n\u003cp\u003eIn the garden, one or two plants is more than enough for most households — the per-fruit heat means a small harvest goes a very long way. Greenhouse cultivation is recommended for a reliable crop in UK conditions, and at peak season the plants are genuinely beautiful, hung with brilliant yellow gnarled fruit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e superhot, 800,000 to over 1,000,000 SHU\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e bright tropical citrus and fruity-floral notes with a smoky depth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlant:\u003c\/strong\u003e bushy shrub, 60–100cm, 30–80 fruits per plant\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSow:\u003c\/strong\u003e January to February, heated propagator at 28–30°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August to October, fully yellow\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrow under cover:\u003c\/strong\u003e greenhouse or polytunnel essential in the UK\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpen-pollinated heritage:\u003c\/strong\u003e save seed from your best fruits\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Trinidad and Tobago, the Caribbean 7 Pot lineage\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003ePlant alongside\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eChillies do well with companions that draw in pollinators and help keep pests down. Plant alongside \u003ca href=\"\/products\/french-marigold-spanish-brocade\"\u003eFrench Marigold 'Spanish Brocade'\u003c\/a\u003e to deter aphids and whitefly, and \u003ca href=\"\/products\/calendula-neon-seeds\"\u003eCalendula 'Neon'\u003c\/a\u003e to attract beneficial predators. Basil is a traditional greenhouse companion that enjoys the same warmth, and for two distinct superhots sharing the same greenhouse bench — one yellow, one red — pair it with our 7 Pot Infinity.\u003c\/p\u003e","brand":"Bishy Barnabees Cottage Garden Ltd","offers":[{"title":"Default Title","offer_id":57303856906617,"sku":"CHI-7PY","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/6004\/7547\/files\/7_Pot_Yellow.png?v=1779323478","url":"https:\/\/www.bishybarnabeescottagegarden.com\/products\/7-pot-yellow-chilli","provider":"Bishy Barnabees Cottage Garden Ltd","version":"1.0","type":"link"}