Fatalii Pepper

Capsicum chinense | SKU: 1214
3 Reviews
$3.75 to $265.50
  • Fruits ripen from green to orange
  • Habanero-type with citrus flavor
  • Plants grow to 30 inches
  • Very hot pepper
  • 90 days from transplant
  • ±8,200 seeds/oz

$3.75 to $265.50

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Item Details

The hottest pepper we offer, from the Central African Republic. Habanero-type peppers with delicious citrus flavor and few seeds. Golden-orange 3" long fruits are borne in abundance on sturdy 30" plants. A great choice for pots and can be overwintered inside. 90 days from transplant. Sizzling hot. ±8,200 seeds/oz.

Learn to Grow Fatalii Pepper

Start Indoors: 8 weeks before last frost

Germination: 14 Days

Plant Outdoors: 12-24” Apart

Light: Full Sun

Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

Ratings & Reviews

3 reviews

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Don't miss out on this unique and beautiful pepper!


If you like heat and you have not tried fatalii, you are missing out on a uniquely charasmatic hot pepper. Slotting somewhere between ghost and habanero, fataliis bring a citrus-tinged fresh-fruit heat that builds quickly and can be overwhelming even for aficionados. Where fataliis shine for us is in both dried and preserved form. The dried pepper adds extraordinary depth of flavor to dishes that carries through and stands out against other flavors. You can always taste the fatalii, even with other, complex ingredients competing on the palate. For bakers, it plays both savory and sweet equally well. Salt-preserved, this pepper brings irresistible briny heat to eggs, pasta primavera... anything that calls for dosable heat where a lemony, pronounced citrus note harmonizes.

If you are not afraid of a little fire, you should grow this pepper. They are fussy sprouters, like many of their hot cousins, but once they're happy in a sunny spot, they will produce abundantly all growing season.

So good


Beautiful, high producing plant. The pepper is best used dried--it is VERY hot, but adds a wonderful flavor. We try to get every year and add it to many dishes throughout the year.

Quick, sharp heat with a unique citrus flavor


This is an amazing pepper for those who take high heat. Typical heat sits slightly above a standard habanero, but it hits fast and hard. This is a very sharp heat you'll feel mainly on the tongue, and less the slow-building, duller, whole-mouth heat you get with some peppers. But behind that heat is a genuinely unique citrusy flavor that stands out in about any recipe you add it to. I love it in fresh salsa if I'm in the mood to be challenged by the heat, but it's also great in citrusy sauces for things like grilled chicken or seafood, or dried into a uniquely tasting chili powder. Really good in any dish that calls for fruity, citrusy flavors.

The seeds themselves have been great; quick germination for the second year now, and last season's yields were reasonably heavy. I highly recommend this pepper, but only if you enjoy habanero+ level heat.