Mixed Hot Pepper Seeds – Fatalii Blend (Capsicum chinense)

Mixed Hot Pepper Seeds – Fatalii Blend

Capsicum chinense | Annual | 90–100 Days to Maturity

A fiery mix anchored by the celebrated Fatalii pepper — a Capsicum chinense variety prized among chileheads and hot sauce makers for its explosive citrusy heat and complex fruity flavor. With a heat range of 125,000–400,000 SHU, Fatalii runs hotter than a standard Habanero while delivering a bright, tropical flavor profile that elevates hot sauces, salsas, marinades, BBQ sauces, and chutneys. This versatile blend is a must-grow for gardeners who want serious heat with serious flavor.

Plant Details

• Species: Capsicum chinense
• Type: Mixed Hot Pepper Blend – Fatalii-anchored
• Heat Level: Very Hot – 125,000–400,000 SHU
• Flavor Profile: Citrusy, tropical, fruity
• Growing Environment: Garden, greenhouse, or containers
• Organic: Yes

Safe Handling

Always wear gloves when handling hot pepper seeds and fruits. Wash hands thoroughly after handling — even after removing gloves. Avoid touching eyes or sensitive areas. Lime juice applied to burning skin is said to provide relief. Do not remove gloves until you are completely finished handling peppers.

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently and deeply, allowing the top inch to dry between sessions. Apply soaker hoses during hot, dry spells to maintain even moisture without wetting foliage.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to speed germination.
• Start seeds indoors 8–10 weeks before the last expected frost date; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature; a seedling heat mat is strongly recommended. Germination: 1–4 weeks.
• Harden off seedlings gradually — start in a wind-protected spot with 2–3 hours of sun, increasing exposure over 1–2 weeks.
• Bring indoors if night temperatures drop below 55°F (13°C).
• Container growing: 5-gallon pots or larger; suitable for year-round indoor growing in warm climates.
• Use organic seed-starting material only; avoid jiffy peat pots and standard potting soil.

Harvest Tips

• Harvest when fruits are fully colored for maximum heat and flavor development.
• Use garden scissors to cut cleanly from stems — never pull. Wear gloves at all times during harvest.
• Pick regularly to encourage continuous fruiting throughout the season.
• Use fresh, dry, or blend into sauces and marinades. Freeze extras whole for long-term storage.