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Dried Fatalii Pepper
New product
[Capsicum chinense] Dried Fatalii pepper, intensely citrusy and aromatic African chili.
100 Items
More info
- Dried Fatalii Pepper
- The Fatalii Plant
- How to Sow Fatalii
- How to Grow Fatalii
- Heat Level and Care Tips for Fatalii
- Diseases and Pests of Fatalii
- Properties and Uses of Fatalii
- Nutritional Values of Fatalii (per 100 g)
Dried Fatalii Pepper
Dried Fatalii Pepper is the classic yellow variety of the Fatalii, a cultivar of the Habanero family belonging to the species Capsicum chinense, originally from the Caribbean and now widespread across Central Africa.
The Fatalii Plant
The plant grows upright and branched in a small tree shape, reaching up to 1.3-1.8 metres in height; the oblong fruits, tapering at the tip, are green when unripe and turn bright yellow at full maturity.
How to Sow Fatalii
Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C until germination, which usually takes 2-3 weeks.
How to Grow Fatalii
Transplant from April to June, once temperatures start to rise steadily. It prefers full sun or partial shade, shelter from wind, permeable fertile soil, and a small stake to support the stem.
Heat Level and Care Tips for Fatalii
The heat level is high (about 125,000-400,000 SHU): gloves are recommended when handling the fruits, avoiding contact with eyes and mucous membranes.
Diseases and Pests of Fatalii
It can be affected by aphids, spider mites and whitefly; avoiding wetting the foliage during watering reduces the risk of fungal disease.
Properties and Uses of Fatalii
The high capsaicin content gives strong thermogenic and metabolism-stimulating properties. Dried Fatalii pepper, considered one of the most aromatic in the world for its intense citrus and tropical fruit scent, is used ground into powder or flakes to season fish and white meats.
Nutritional Values of Fatalii (per 100 g)
- Calories: 40 kcal
- Protein: 1.9 g
- Fat: 0.4 g
- Carbohydrates: 8.8 g
- Fibre: 1.5 g
- Vitamin C: 143 mg
- Potassium: 322 mg