Is the Douglah a brown 7 pot or a distinct variety?
I find it interesting that Chileman does not have it listed in their pepper database.
I find it interesting that Chileman does not have it listed in their pepper database.
Douglah...What is the Deal?
- Thread starter PeteyPepper
- Start date
This here should shed some light on to why Chileman's database may not be quite up-to-date: http://www.thehotpepper.com/showthread.php?p=289262PeteyPepper said:
The owner of Thechileman.org posted on a couple of British forums to ask whether or not he should keep the site up as he was unsure who found it helpful. He was also coming up to the end of his subscription and was wondering whether to renew or not. We told him how helpful it was and he is keeping it.
The reason its not up to date is because his wife is due soon and he hasn't got the time but he is hoping to start when he gets a minute.
Chris
The reason its not up to date is because his wife is due soon and he hasn't got the time but he is hoping to start when he gets a minute.
Chris
He said it hasn't been updated in two years I think.
Y'all can just send me all the samples....I'll use.....er....test them all and report my findings. 
I grew both the Douglah and Brown 7 Pod this year and they are two different peppers. I read where there is likely going to be many different strains because it is not commercially grown in Trinidad. I experienced better pod production with the Brown 7 Pod yet the Douglah pods were definitely bigger. I also very much liked the Brown 7 Pod leaf shape, bark was very woody, and medium size of plant. True peppers from both plants exhibit the white creamy placental tissue, and the great smokey taste of brown colored pods. I saved seed of my favorite "Douglah" pods and will be growing them as my main crop next year, maybe isolate my own strain again. Can you tell it's my new favorite pepper.
Here's a question. Peppermania lists a chocolate 7-pot in the "garden of fire" set. Is this a seperate variety or just another name for the brown 7-pot? I have seen the douglah with an "aka brown 7-pot or chocolate 7-pot" on other sites, but looking at Pepper Ridge Farm's pictures, the brown and douglah's that he grew are quite different. Just wondering if the chocolate is diffeent too.
Thanks and happy growing!
jacob
Thanks and happy growing!
jacob
I don't think you're getting this. Trinidad is a freaky place where chiles are being crossed all the time. 7-Pot is a chile with certain qualities... there are endless strains of 7-Pot. there are even multiple brown veriaties... Douglah is one of them. it's a brown 7-Pot from TriniHottie's source and not the brown 7-Pot. you can even grow four different 7-Pots that are all brown... the problem is now everybody is calling their brown 7-Pots Douglahs...jjs7741 said:
So where can I get my hands on the Douglah? Those babies look fat and dangerous.
On another note, just had some of Neil's Yellow 7's sprout today..! Now that's a Christmas present and a half!
On another note, just had some of Neil's Yellow 7's sprout today..! Now that's a Christmas present and a half!
I appreciate your response. I gathered from the posts above that the douglah isn't the brown 7-pot, and that the 7 pot is not grown comercially giving several different varieties with slight variation, the question was more if the terms chocolate and brown were being used interchangably or not. It was more for my own curiousity anyways, as when I trade seeds, I always use the name from when I acquired it to try and not add to any confusion unless it is obviously not what it was supposed to be.
Thanks and happy growing!
jacob
Thanks and happy growing!
jacob
Omri said:
I personally don't like to call any of them brown 7 pot/pod since it just leads to hype and confusion. They are simply just 7 pot/pod crosses and we don't know what they were crossed with. I think its nice to use a new name for a new pepper, like the name Douglah. Its getting to the point that every bumpy pepper is called a 7 pot/pod, and every pepper with a tail is called a scorpion
POTAWIE said:I personally don't like to call any of them brown 7 pot/pod since it just leads to hype and confusion. They are simply just 7 pot/pod crosses and we don't know what they were crossed with. I think its nice to use a new name for a new pepper, like the name Douglah. Its getting to the point that every bumpy pepper is called a 7 pot/pod, and every pepper with a tail is called a scorpion
So Douglah is 7Pot X "Some Pepper"?
"Some Pepper" could be a Jamaican Hot Chocolate, Trindad Habanero, etc. Am I understanding this correctly?
The one I got from TriniHottie source were labeled Brown 7 Pod and others have just been Douglah. All I know it's the hottest chocolate chili pepper ever, I will have a huge douglah crop next season. Red peppers are boring and most yellows mild heat, brown is king. Potawie the Brown 7 Pod is one of the few new varieties that deserves to keep its name, hotter than 
.
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When you have a Douglah & a 7-pot & can taste them fresh, side-by-side Douglah is something else. Nothing has the rough harsh burn of a Douglah.
My first full-size summer pods are just coming into colour. They are a nasty looking thing and no 2 pods look the same. frustrating to grow for the first 6 to 12 months, but worth the effort.
7's & Douglahs seem to grow under different conditions too.
just my $0.02
My first full-size summer pods are just coming into colour. They are a nasty looking thing and no 2 pods look the same. frustrating to grow for the first 6 to 12 months, but worth the effort.
7's & Douglahs seem to grow under different conditions too.
just my $0.02
Pepper Ridge Farm said:Potawie the Brown 7 Pod is one of the few new varieties that deserves to keep its name, hotter than
Why, just because its hotter than
its a 7 pot/pod?The way I see it, the reds have been growing for many years and are the only true 7's, its only the recent hype that has opened the door for new marketing B.S. and exploitation of the name.
Does the brown 7 have a 7 pot/pod taste, or more of a chocolate C. chinense taste? Personally I've found all chocolate varieties to have a fairly distinct flavor/burn, and would consider flavor/burn to be very important features of a distinct variety
I have multiple Chinenses, all are red, from Trinidad, most are lumpy, all extremely hot and labeled as 7-Pot. they don't all taste the same. the burn is similar though. you're trying to keep the name of the 7-Pot "pure", but the problem is the term "7-Pot" is not referring to a single variety, but many different Chinenses with similar qualities. I think the Douglah and some other brown Chinenses share most of the same qualities and only differ by qualities true to brown varieties (which they are). I think it's only fair to refer to them as 7-Pot (like they do in Trinidad) or we should just rename all different 7-Pot and reclassified them as many different chiles with different names. most "market" chiles from Trinidad are not pure and/or stable, so trying to make people aware to the "real" 7-Pot, is absurd.POTAWIE said:Why, just because its hotter than
The way I see it, the reds have been growing for many years and are the only true 7's, its only the recent hype that has opened the door for new marketing B.S. and exploitation of the name.
Does the brown 7 have a 7 pot/pod taste, or more of a chocolate C. chinense taste? Personally I've found all chocolate varieties to have a fairly distinct flavor/burn, and would consider flavor/burn to be very important features of a distinct variety