SEED- 7Pot Chocolate Douglah Brown Moruga -Smoky Smooth Fruity but Extremely Hot
 
The chocolate Douglah pepper (Capsicum chinense) is a spicy chili pepper that is also known as the 7-pot Douglah or the brown Moruga. It is named after its dark brown color and its origin in Trinidad and Tobago. The Scoville rating of this pepper can range from 800,000 to 1,853,936 Scoville Heat Units (SHU), making it one of the hottest peppers in the world.
 
The days to harvest for the chocolate Douglah pepper is approximately 120 days after transplanting. The plant can grow up to three feet tall and has a bushy growth habit. The fruit of the chocolate Douglah pepper is medium to large in size and can be up to two inches long and one inch wide. The fruit color can range from dark brown to chocolate brown.
 
The flavor profile of the chocolate Douglah pepper is described as smoky, fruity, and sweet, with a slow-building heat that can be intensely spicy. It is often used to add heat and flavor to hot sauces, marinades, and stews.
 
Interesting facts about the chocolate Douglah pepper include its use in competitive chili pepper eating contests and its reputation as a challenge for chili pepper enthusiasts due to its extreme heat. Additionally, the chocolate Douglah pepper is sometimes confused with the Trinidad Scorpion pepper due to their similar appearance and high level of spiciness.
 
Start indoors 10-14 weeks prior to last frost. Transplant to 4 inch pots when true leaves appear. Requires hardening. Transplant seedlings 24-36 inches apart in well-draining loamy soil. Water regularly. Harvest peppers with gloves when deep red and wrinkled
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