Greendoor - Fatalii – Chili Seeds

• Citrus explosion: It is famous for its intense aroma, reminiscent of lemons and limes.
• Lightning-fast heat: Unlike many other Chinense varieties, the heat from the Fatalii kicks in almost instantly.
• Exotic origin: One of the few extremely hot varieties to originate on the African continent.

Plant characteristics

The Fatalii plant is a typical representative of its species, but exhibits a very distinctive growth habit:

• Growth habit: Grows very compactly, bushy and branches profusely. It often forms a broad crown.
• Height: Usually reaches 70 to 90 cm in a pot, but can grow significantly larger in a greenhouse.
• Leaves: Large, oval, rich green leaves with the typical slight waviness of Capsicum chinense.
• Yield: With proper care, it is extremely productive and hangs heavy with dozens of bright yellow pods in late summer.

The Fruit

The fruits of the Fatalii are not only beautiful to look at, but also very pleasing to the touch:

• Shape: Elongated, tapering to a point and approximately 5 to 8 cm long. The surface is slightly uneven and appears ‘wrinkled’.
• Colour progression: The pods ripen from a light green to an intense, bright lemon yellow.
• Texture: The skin is relatively thin and crisp.

Flavour & heat level

The Fatalii is notorious for its ‘frontal’ heat.

• Heat level: 10 (Extremely hot). On the Scoville scale, it ranges between 125,000 and 325,000 SHU.
• Aroma: Uniquely fruity. The zesty citrus aroma is so dominant that you can actually smell it as soon as you cut the fruit open. This combination of extreme heat and freshness is what makes it so popular.

Uses

Its distinctive aroma makes it the first choice for certain dishes:

• Fish & Seafood: The citrus aroma pairs perfectly with fish dishes and seafood.
• Yellow Hot Sauces: The base for many award-winning yellow sauces.
• Chilli Powder: When dried, it produces a fantastic, pale yellow powder that adds an exotic touch to any dish.
• Caribbean cuisine: Goes excellently with mango, pineapple or papaya salsas.

Technical details

• Type: Capsicum chinense
• Contents: 10+ seeds
• Heat level: 10 (Very hot)
• Sowing: January to March (requires a long growing season)
• Maturation time: approx. 90–100 days after flowering
• Location: Full sun, sheltered from the wind and very warm. A heat mat is highly recommended during cultivation.