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Fatalii is a variety of chilli pepper belonging to the Habanero's family which belongs itself to the Capsicum chinense species. Although it has Carribean origins, its importance in Africa has made it a product linked to the Central African Republic.
The plant is large-sized, it can grow up to over 1m if it is farmed under the right weather conditions.
As all the others varieties belonging to the Capsicum chinense species, the final ripening of the fruit is late and it takes around 3-4 months to reach full ripening.
The unripe fruit is pale-green coloured, but when it is fully ripenened it becomes bright yellow. There are also other varieties which become gradually red, then orange, white and eventually brown.
The rough berry has got an enlonged-shape of around 8cm; on the top it can reach a diameter of 2-3cm.
It has an aroma of citrus fruit and nuts, which makes this chilli pepper ideal for the preparation of dressing sauces.
The variety is very spicy, it reaches peaks of 400.000 SHU; this value represents the average level for the Habaneros, however it is considered one of the hottest in the world.
The Fatalii chilli peppers have similar characteristics as other species of chilli peppers; they reproduce by self-pollination so to maintain their characteristics unique.
Although it is clear that the farming of chilli peppers is typical in warm countries, there are some rules to be followed so to allow the farming even in colder areas.
If you have a greenhouse with light available, with temperature and humidity under control, the timing is more flexible. Yet, if you are not in possession of one, in order to reach great results, you will need to anticipate the seeding to February-March, if you consider that the seed needs 15-20 days to germinate and 2-3 months in order to reach full ripening, by doing so you will get to the warmest summer months.
In order to anticipate times, you can leave the seeds in a infusion of chamomile for 48hrs, rinse them and put them on a humid paper towel inside a plast box with holes, so you will created the GermBox.
In this way, seeds are more protected from micro-organisms attack and they can germinate faster.
One of the key points is temperature: it must not go below 15°C, otherwise the growing will be compromised and slowed down.
Once the small plants break the shells, you can move the sprouts to small vases or pots; the temperature must not go below 22°C and the plant must be under sunlight for at least 14 hrs per day.
Additionally, do water it frequently, in fact the Habaneros need a lot of water, yet avoid stagnations. When small leaves start growing, you can transplant it to a bigger vase or in the ground leaving 1m of distance between one another.
The soil, during the first stages of the seeding, must be light and soft in order not to obstacle the roots, with a moderate quantity of peat and a slightly acidic PH. Afterwards, you could even use Thomas Slag which guarantees the adecuate intake of phosphorous and potassium.
For more information, see the following guide to growing chillies.
Against aphids you can use traditional methods, as the infusion of garlic, onion, nettle or the chilli pepper itself, which you can spray on the leaves directly, or the eggshells to be put at the bottom of the plant.
If you find any ladybugs among the leaves, do not worry...they eat aphids!
In order to allow the growing, you could use the humus: you can DIY with a simple compost bin.
For more information on disease and parasites, see the following guide: chilli sicknesses and parasites.
Once the Fatalii is fully ripened, at the end of warm months, it can be harvested and used fresh or it can be dried at low temperatures so to reach an even more intense spiciness. Alternatively, you can put them in oil and use it afterward as spicy oil, obtained through the maceration in extra-virgin olive oil.
Last but not least, Fatalii has also beneficial effects thanks to the capsaicin that enrich and empower the defence of our organism.