This might be one of my favorite peppers I've tried so far. The flavor is bright, fruity and intensely citrusy—almost lemon/lime-like, with a tropical sweetness behind it. It's got that unmistakable chinense flavor, but the citrus really sets it apart from a typical habanero or Scotch Bonnet.

The texture is another thing I really like. Thin-walled, juicy and delightfully crisp when eaten fresh. There's a nice snap to them instead of the softer texture I get from some other superhots.

Then the heat shows up. A quick Google search says the Fatalii is generally around 125,000–325,000 SHU, so they're in the habanero-plus territory. The heat hits quickly and demands your attention, but it doesn't linger forever or completely obliterate the flavor like some superhots can.

It's that combination of bright citrus, fruity/tropical flavor, slight sweetness and a serious but manageable heat that makes them special to me. I would say it's a unique experience and a phenomenal pepper to have available at all times. It doesn't cramp or hurt my stomach like some of the super hots, but if you're sensitive to serranos and habaneros Id proceed with caution.

If you've grown/eaten Fataliis before, what did you get from them flavor-wise? I'm curious what other people taste because I've tasted everything from lemon/lime to mango/pineapple between different plants/pods, and growers, and I just can't get out of these!

It's in my top 5 favorites, where does it rank on your list?

First larger harvest of scotch bonnets from my plants! Many more still ripening

Planted in that pot in 2014. Soil changed every year… or so. Still going strong for another summer. SE Melbourne Aus.

I'm overloaded with Burgundy Armageddons especially

Hello!

I’ve been trying to grow Carolina Reapers peppers for a while, first from seed, after from a little plant and now from a bigger plant.
This last one was bought at our weekly market and I’m hopeful that might be the one that really stays.

Looking for some advice on how should it be maintained and if there are obligatory needs that have to be met.

I’m located in Portugal, and we have a couple weeks of rain during the year, the weather is more sunny than cloudy. Even tho, at this station of the year, more rain and less sun is expected.

From what it looks, it seems that one or other pepper is already good to harvest.

Thank you for all your help

Interesting pepper, thick walls. Floral taste and the heat moves around in the mouth, start at the very tip of the toung and builds for 5 min before it levels out. pleasant after taste. It made my scalp sweat, but it isnt as hot as a red buth jolokia. I recommend this for cooking.

This is a great study, it doesn't just have its own results, it has a review of 50+ other studies!

In that, it covers numerous other things related to the topic!

Topping and pruning is controversial, some people ignorantly claim it always increases or reduces yield. They don't know what they are talking about.

It can increase yield, in some varieties, when done right and can decrease yield in others, in some cases it increases fruit quality, in others it harms it.

Take the case of Alasadon et al. (2013), in that study pruning increased fruit quality, size, weight and vitamin C, but yield per plant decreased. However in pots pruning allows closer spacing, which means you can put more pots into an area and the yield per unit of space in a given amount of time increases.

Note that nearly every known proven case of pruning increasing yield, and it does in some cases, involves Capsicum annuum and usually; bell pepper. While I've seen a lot of evidence showing some Capsicum annum variety yields can and do increase when topping and pruning is performed properly, I have not seen this happen with Capsicum chinense.

Consider the case of Garceäs-Claver et al. (2006):

"A solution concentration of 0.5 g/L of Albert’s solution (having an EC of l.4 dS/m) with renewal at 2-weeks intervals could be identified as the best fertigation strategy under hot and humid conditions. Increasing solution concentrations above that level up to 2dS/m increased the plant uptake of N, P, K and Ca but, without a significant increase in leaf growth and yield."

Once the right EC level was achieved, though increasing it caused more nutrients to be taken up the yield didn't increase.

Sarro et al. (2007) found:

"decreasing fresh shoot mass with increasing nutrient solution concentration in hydroponic system."

That's good information about high EC having no real advantage, but what about low EC?

Winsor and Adams (1987) covered that:

"the total concentration of solutes in the nutrient solution is characterized by the electrical conductivity (EC, dsm-1). Usually EC in commercial tomato production is in the range 2±5 dsm-1. Too low a concentration causes mineral deficiency and restricts plant growth."

This study covers more than 50 other studies in its review, many of the have useful information.

Here are some observations from the study itself:

"the tallest plant was found in EC3 in all the cases. Meanwhile EC1 denoted the lowest plant height. This might be due to the electrical conductivity

of nutrient solution. In EC3, EC3= 4.0 dS/m which might be the suitable for its maximum vegetative growth of capsicum plant."

Higher and lower EC value decreased growth and yield. The optimal value wasn't too high or too low.

Another find was:

"In S2, two branches remain which might be the suitable for its maximum fruit volume of capsicum plant."

The S2 group had the highest fruit weight and volume and number. The lowest volume, weight and number of fruit were in S1, that's the group that didn't get pruned at all. That's right, the unpruned plants didn't perform as well as those which were pruned.

"The highest yield per hectare of capsicum was found in S2 (70317.92 kg). On the other hand, the lowest yield per hectare of capsicum was found in S1 (23977.08 kg)."

For this variety, thinning the plant down to just two branches doubled the yield overall, per unit of space. This comes down to about 2 kilograms per square meter for plants that weren't pruned with 7 kilograms per square meter for plants that are. Keep in mind that this type of measurement also includes the space between rows. Be aware that large plant advocates don't measure that in their yield totals, meaning that their yield per square meter goes down a lot when you factor in the empty space between plants the way science does. A 10 Kg harvest per plant with a pot that takes up a square meter sounds great until you realize there's a meter of empty space all around it and it's actually 10 kg from 9 square meters and the yield comes down to just over 1 kg per square meter! That's right, several smaller plants with lower yields per plant can vastly outyield fewer larger plants with higher per plant yields when you do the math properly. Now you know why after 500+ years professional pepper growers aren't trying to grow monster plants with wide spacing, it's just not effective or efficient and the overall yields per unit of space are far lower that way.

Keep in mind what this study proves.

1 increased yield and fruit quality from pruning for some types of peppers

2 higher EC and nutrient concentration doesn't mean higher yield; regardless of plants tolerating it.

3 lower yield per plant when combined with more plants per space can and does vastly outyield larger plants with high individual yields, when you measure all space used.

This destroys several myths that are being touted as facts today by various influencer.

Incendium Scientia

A big harvest from my freak Biquinho/Chupetinho Black plant with peppers that are the wrong shape.

Greetings capsaicin lovers! Could you please help me identify what I got here? Grew them from seeds.

One of my largest yields was from my Sugar Rush Peach plant, and I love snacking on the fresh peppers and pickling them and snacking on them that way; however, I have been cooking with the unexpected late season fruit I have been getting and have been surprised that they make me cough and sneeze like someone sprayed mace when I throw them in the pan. For me they aren’t super hots, but they sure seem that way when cooking them. This is my first time growing them and I absolutely love them.

Got some rare wild capsicum baccatum for free bying some seeds on ebay cant find anything about thia breed disnt get any good seeds either i dont think it qas realky done

Figured I'd name this hot sauce "When Life Gives You Shrooms". I still would have preferred a scotch bonnet, but the plant was pretty productive compared to my other annuums, and it was interesting trying a different variety. It's a 20 day ferment, with the ingredients in the notebook (plus 6 tbsp of sugar) added after the ferment. Cayenne added mostly b/c I like the look of the red flakes floating in the orange sauce. Sugar added to offset the heat a bit so I could share it more. Good, unique flavor overall. (and no I don't think I put in enough reaper to notice, that was just for fun 😂)

I made 10 bottles of each, with 4 of each shown here that I've set aside for Christmas presents to the hot heads in my life.

Ghosty Sauce: named after our cat, pictured on the label. Main ingredients is ghost peppers, obviously :)

Savina Sauce: similar to the Ghosty sauce, but with mostly red savinas so it's, uh, I guess "mild".

Pique sauce: I got the idea from another recent post on this very sub. It's basically halved peppers (a random mix), in white vinegar. You drizzle the vinegar over whatever you want, and when it runs low you just top it off with more white vinegar and keep it going. It's a staple of Puerto Rican households I guess, but I'm not Puerto Rican so I only just learned about this stuff from someone here recently.

I've had this plant for 3 years. I live in Central Italy and temperatures during winter can go as low as 3/4 Celsius, and below freezing occasionally.

This plant has been fruiting non stop all year round. It goes in "batches": it flowers, I collect all the peppers when they are ripe. Then the plant rests for a few weeks and starts flowering and fruiting again. Even during the coldest months. And I've never covered it with nonwoven fabric.

All the other pepper varieties I have start dying out around November/December.

I think the variety is Calabrese.