SEVEN POD

DESCRIPTION The Seven Pod chili, a species of Capsicum chinense, is native to Trinidad. It is said that a single fruit can flavor seven pots of stew, and that one Seven Pod chili is at least as hot as seven other chilies combined. It appears that in the Caribbean Islands in the distant 17th century, pirates and buccaneers, exhausted from years of wars, needed something that would give enough heat to their pots of beans and boiled dishes.
It is a rare and extremely hot chili pepper. The immature fruit turns yellow, orange, and green, but at full ripeness, it is characterized by a color ranging from dark brown to deep purple with many wrinkles on the surface. It is part of the super-hot group as it can reach 1,800,000 SHU.

PAIRINGS
The Seven Pod chili has an intense and fruity aroma with nuances of cocoa butter, pipe tobacco, and Tuscan cigar. Its immediate spiciness is also very persistent. It is excellent for “strong” dishes such as game, braised meats, and vegetable-based BBQ sauces. It pairs well with blue cheeses and is intriguing in dark chocolate.

During the production process of this powder, special cold moisture extraction techniques were adopted, allowing the characteristic aromas of the chili to be preserved as much as possible. Among the various health-promoting microelements, the Seven Pod also contains Vitamin A, which helps maintain perfect health of the eyes, hair, and skin, and especially contains Vitamin C, which not only stops the spread of free radicals but is also useful and necessary to strengthen the immune system's barriers, lowering the risk of cancer by inhibiting the synthesis of carcinogenic substances. Moreover, recent studies scientifically confirm that using chili in our diet at least four times a week halves the risk of heart attack.