Fatalii Brown Chili Seeds
Information: The fatalii variety belongs to the Capsicum chinense family, which also produces the habanero chili and many of the hottest types of chili in the world. It originates from Central Africa, it is believed that it was brought over and cultivated by slaves returning home from the Caribbean.
Growing on bushes up to 70 cm in height, the peppers have the typically pointed shape of this variety. Ripening from green and purple/black to brown, these peppers grow to 6 - 8 cm in length and approximately 3 cm across. Unlike other members of this chili family, the spicy heat of the fatalii chili hits you immediately with a powerful kick that lasts for a long time. On top of this, you get a distinctive, rich citrus flavour that makes the fatalii chili the perfect ingredient for delicious salsas with exotic fruits. Thanks to the pepper’s thin outer walls, they are also well-suited to drying out.
Care: Cultivated in a pot, the compact plants are easy to keep over the winter. Germination temperature is between 24°C and 30°C (germination period: 9-20 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plant inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.
|Scoville||100,000 – 500,000 SHU|
|Optimum germinating temperature||24 - 30 °C|
|Seeding||Jan – Apr|
|Flowers||White (May – Aug)|
|Growth habit||Bushy, 60-80 cm tall|
|Maturation||From green to black/purple to brown|
|Fruit’s appearance||Elongated, pointed shape, approx. 6-8cm, long|
|Maturation period||100 days|
How to use
Instructions for drying (wear gloves at all times!):
Wash the peppers thoroughly in running water and then remove the stalks. Cut the peppers lengthways and place them on a baking tray lined with baking paper. Dry in the oven at 80-90°C for approx. 3 hours. Keep the oven door slightly open during drying. The peppers are dried when they easily crumble between your fingers. Wear gloves as you crush them into fine flakes and then transfer them into an airtight spice jar for storage. For storage over a longer period of time, it is recommended to shrink-wrap them in an airtight container and store in a cool, dry place.
|Holzweg 16 |
67098 Bad Dürkheim