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Yellow Fatalii, Heirloom Pepper, Caribbean Pepper Seeds - [ Shop Canadian Seeds Online ] - Pepper Seeds -
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  • Yellow Fatalii, Heirloom Pepper, Caribbean Pepper Seeds - [ Shop Canadian Seeds Online ] - Pepper Seeds -

Yellow Fatalii, Heirloom Pepper, Caribbean Pepper Seeds

Reference: BT4-VG-FATP

$2.99

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Fatalii - An extremely hot heirloom chile with fruity citrus flavor. Both Fatalii and habaneros have extreme heat and belong to the Capsicum chinense species that is native to Central America, the Yucatan, and the Caribbean. This pepper is special, because it was transported to Central and South Africa in the 18th century, making its origin from Africa now. This pepper adds heat to delicious citrus salsas. 
The Fatalii peppers start pale green, and then mature to a bright yellow.
Pods are 3" long and grow on 24" plants. Good in containers. Capsicum chinense  (100 days) Heirloom - Open-Pollinated
Heat Level: Extra Super Hot.  Scoville Heat Units  300,000
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, 24” apart or into large 3 gallon containers. Peppers grow from pale green to bright yellow at maturity.
Type Peppers
Family Nightshade Family
Temperature Soil 65-80F
Temperature Daytime 70-90F
Temperature Evening 60+F
Lighting Full Sun, 6-8 Hours/Day
Water Heavy, 6 Gallons/Day
Maturity Moderate, 65-85 Days Harvest
PH Neutral 5.5-7.0
Zones 4A-11B
Plant Placement 6 Plants, 3  Row
 

The many varieties of sweet and hot peppers thrive on full sun and warm weather. Cold temperatures can weaken pepper plants and they may never fully recover, so don’t rush to plant in the spring. Be certain to use the black side of the mulch covers to speed soil warming and early growth, but be careful, as they can also overheat the plants in certain climates. Peppers can be temperamental if temperatures are too hot or too cool. Nighttime temperatures below 60°F or above 75°F can reduce fruit set. Peppers need a steady supply of water for their best performance, so be sure to check water levels each day. Like tomatoes, you may find blossom end rot on your peppers, which can be easily corrected. Peppers are prone to sun scald, so moving them to partial shade can help if temperatures become too hot. Sweet peppers can be cut up and eaten raw, roasted and marinated, sauteed; or used in stews, soups, and stir fry. Hot peppers can be pickled, added to stew, used in stir fry, and are excellent when dried and ground to be used as a seasoning to give nearly any dish a little kick.

COMMON PESTS: Aphids, Flea Beetles

SUSCEPTIBLE TO: Mosaic Virus, Blossom End Rot, Sun Scald

BT4-VG-FATP

Specific References