Fatalii
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The Fatalii is a cultivar of the chilli pepper Capsicum chinense developed in southern or central Africa from chilies introduced from the Americas. It is described as having a fruity, citrus flavor with a searing heat comparable to the habanero, to which it is related and from which it may have derived.
History
Originally from the Americas, like all chilli species, the specific variety known as Fatalii was 'discovered' and is thought to have developed in Central Africa.[1] Since commerce between the Americas and Africa has spanned some four centuries or more, this is uncontroversial.Script error: No such module "Unsubst".
Cultivation
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Raw chili taste
When eating a whole white chili and chewing for at least 10 seconds before swallowing (not recommended for untrained tasters) the heat may be first felt aggressively in the back of the throat, up the nose, then eventually moves to the roof of the mouth and finally the tongue where the pain is intense, at which point there can be gustatory sweating and tears from the eyes. Some tasters note the strong, fruity Fatalii flavour, which is quite distinct, as being almost identical to the yellow version. Others find it milder.[3]
Culinary use
The Fatalii is known for its extreme heat and citrus flavor. It can be made into a hot sauce with other citrus flavors, including lime and lemon. The heat can be reduced (extended) with oil and nuts.[4] Variations of Fatalii hot sauces often include fruits including pineapple and mango.[5] It can be used fresh diced to add heat and spice to marinades, dressings, barbeque sauces, salsa, and chutney. The Fatalii can be combined with fruit to make jelly and jam. Being thin-walled it is an ideal pepper for drying. It is reported to add a fruity flavor and spice when brewing beer.[6]
See also
External links
References
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