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None is wrong, both are right: all Capsicum originally come from South America, but have been selectively bred and cultivated in different parts of the world for the last couple of hundred years - resulting in the variety of species which we have today.Uwezi (talk)19:44, 13 April 2013 (UTC)[reply]
The article has been expanded and updated. The spelling has been standardised to chilli rather than chili or chile as it sometimes appears, because in this page it was mixed.Robertwhyteus (talk)01:11, 17 January 2016 (UTC)[reply]
Fatalii is rated at ~250K SHU (though I swear some of mine have been a lot hotter!). This makes the old Chili Periodic Table rating of "6th hottest" WAY obsolete (I doubt it's even in the Top 50 of commonly grown chilis any more), and it should not be perpetuated.Dmforcier (talk)00:58, 30 January 2016 (UTC)[reply]
Even the longer-cultivated Red will often revert to the original Yellow within a generation or three. None of the other non-yellow variants are even vaguely stable. They may deserve a mention here, but nowhere near the attention paid in the article.
The 'Raw Taste' section in overblown and contains statements that are couched in general terms but do not apply to all chilis. (Esp., first part about the heat comes on.) Further, the entire section smacks of 'original research' - the author citing a single authority. Dmforcier (talk)23:23, 25 July 2016 (UTC)[reply]
The information[1] regarding the Fatalii Gourmet Jigsaw is incorrect. The Fatalii Gourmet Jigsaw isn't a Fatalii at all, but a Moruga Scorpion hybrid (this is the reason it is so much hotter than any Fatalii). The confusion seems to have arisen as a result of plant breeder Jukka Kilpinen's nickname/company name, "Fatalii."[2]Wicked Mike's Peppers (talk)19:20, 31 July 2016 (UTC)[reply]
