Packet contains 20+ seeds. The Yellow Fatalii originates from Africa. It has a fruity, citrus flavor which makes it popular in cooking. It is very hot, measuring in between 100,000 to 400,000 Scoville Heat Units and its burn is quick onset – you’ll immediately taste (and feel) it! Mix with some lime juice for an addictive sauce. The pod walls are very thin which makes it easy to dry and grind into powder to be used as a spice. The plant is between 3 and 4 feet tall. The pods are about 2.5 to 3.5 inches long and between 0.75 to 1.5 inches wide. They turn from a pale green to a bright red as they mature. Matures in about 80 days, earlier than most habanero chiles.
We think the fatalii is significantly hotter than the habanero, and despite not measuring up to the ‘super-hots’ in terms of SHU, we’ve found these chillis extremely painful to deseed due to their high oil content! Don’t say you weren’t warned!
The citrusy tang to the fatalii makes this a perfect partner to any citrus hot sauce, citrus salsa, or dish that uses lemons or limes as a flavor booster. These are typically lighter meats like grilled chicken or fish. Fresh fatalii chili also pairs nicely with any fresh fruit that pairs well with oranges. Careful, though: That’s a fruit plate that’ll knock your socks off.
Dried fatalii is perfect to then crush into one of the more unique chili powders or pepper flakes you’ll find. Fatalii powder is perfect for sprinkling on a citrus plate to add some major heat.
For an in depth germination process please view my blog post, How to grow the hottest pepper seeds in the world.
In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 – 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest peppers when they are yellow