capsicum chinense - SHU: 400.000
Fatalii chili pepper (Capsicum chinense) is a fiery and flavorful variety renowned for its intense heat and vibrant citrusy flavor. Originating from Central and Southern Africa, this chili has become a favorite among spice enthusiasts for its distinct taste and striking yellow color. With its combination of heat and flavor, the Fatalii is an excellent choice for hot sauces, salsas, and marinades.
The Fatalii chili pepper is believed to have originated in Central and Southern Africa, where it has been cultivated for generations and cherished for its bold flavor and intense heat. Traditionally used in local African cuisine to enhance stews and sauces, the Fatalii has gradually gained popularity beyond its native regions. With its striking color and unique citrus aroma, it caught the attention of chili growers and enthusiasts around the world, becoming a staple in specialty gardens and hot sauce recipes. Today, it is celebrated as one of the most flavorful and fiery members of the Capsicum chinense species.
Fatalii is a vigorous, bushy plant that grows between 60 and 90 cm tall. It produces elongated, wrinkled pods measuring 5 to 8 cm in length. The peppers mature from green to a vibrant lemon-yellow, although red and orange variants also exist. A defining trait of the Fatalii is its balance of intense heat—ranging from 125,000 to 400,000 Scoville Heat Units—and a bold, citrus-forward aroma and flavor that make it distinct among super-hot peppers. The pods have thin walls, a crisp texture, and a fruity, tangy scent that becomes especially pronounced when sliced or cooked.
Fatalii peppers require a long, warm growing season and thrive in full sun. Start seeds indoors 8 to 10 weeks before the last frost. Sow them 0.5 cm deep in a seed-starting mix and maintain a steady temperature between 25 and 30°C to ensure successful germination. Transplant seedlings outdoors after the last frost, spacing them 45 to 60 cm apart in rich, well-drained soil with a pH of 6.0 to 7.0. Regular watering is essential during early growth, but as fruits begin to ripen, reduce watering slightly to intensify flavor and heat. Plants benefit from staking or support due to their prolific fruiting. Fertilize every 4 to 6 weeks with a balanced formula. Harvest begins around 90 to 100 days after transplanting, when the pods have turned fully yellow and are firm to the touch. Use scissors to avoid damaging the plant, and harvest frequently to encourage continued production.
Fatalii peppers are prized for their ability to combine searing heat with bright, citrus-like flavor, making them ideal for crafting distinctive hot sauces. Their thin skins and aromatic profile lend themselves well to drying and grinding into chili powder, perfect for seasoning meats, stews, and soups. Fatalii is also an excellent choice for fruit-based salsas and spicy condiments, where it pairs beautifully with ingredients like mango, pineapple, or lime. It can be used fresh in marinades, infused oils, or pickled for long-term storage. While extremely hot, its fruity complexity makes it a favorite among chili aficionados seeking both flavor and fire in their culinary creations.
