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Fatalii Chile Peppers
Inventory, lb : 0
This item was last sold on : 10/23/16
|Coleman Family Farms||Homepage|
Fatalii chile peppers ripen from green when immature to a bright yellow-orange hue when fully mature. Its skin and flesh are thin with a waxy sheen and slight exterior wrinkling. A close relative of the Habanero the Fatalii has a similar shape, flavor and aroma as the popular habanero pepper. A petite pepper they measure approximately three inches in length and one and a quarter inches in width. They have a classic pepper shape with broad shoulders that taper down to a point at their tip end. The Fatalii offers a hot pepper flavor with nuances of citrus and tropical fruits and an intense heat at 125,000 to 325,000 Scoville units. Like other members of Capsicum chinense the Fatalii offers a delayed heat experience, starting out with a subtly hot kick then gradually increasing to its peak heat, a characteristic that is a result of their high content of dehydrocapsacin capsaicinoid.
Fatalii chiles are available in the summer and early fall months.
Fatalii chile peppers, also spelled Fatalli, are botanically a member of Capsicum chinense. A relative of the habanero the Fatalii chile is currently listed as one of the hottest peppers in the world by the Scoville Food Institute. In addition to fresh use it is also commonly utilized processed into hot sauces as well as in its dried and powdered form as a spice. Fatalii chile peppers are available in red, white and yellow varieties with yellow being the most common.
The capsicum found in hot peppers such as the Fatalii is not only responsible for the spicy heat the peppers are known for but also can offer an array of health benefits. Capsicum is a metabolism booster and can help the body better breakdown fats by stimulating the sympathetic nervous system. Additionally capsicum is a known an anti-inflammatory and may be helpful in treating and preventing inflammation related diseases.
Fatalii chile peppers are utilized to add heat and spice to foods. Add whole chile pods to curries, soups and stewed preparations. Use caution when cooking with whole pods not to let the pods burst and release their seeds and membrane or you run the risk of adding too much heat to the dish. The peppers can be combined with fruit to make pepper jelly and jam or cooked down and pureed to make liquid hot sauce. Then thin walled flesh of the Fatalii makes it an ideal pepper for drying. Once dried it can be utilized whole and reconstituted or ground down to make a powdered spice. The Fatalii pepper is also popularly used to add a fruity flavor and spice when brewing beer. Diced Fatalii can be used to add heat to marinades, dressings, barbeque sauces, salsa, and chutney. They are used in traditional African preparations such as tajines, berbere sauce and kerrie-kerrie dishes. Their fruity flavor and heat pair well with lime, lemon, avocado, mango, papaya, pineapple, tomato, onion, barbeque, seafood, grilled meats, tequila, mescal and beer. To store fresh peppers keep refrigerated and use within one to two weeks.
A new variety of Fatalii was developed in Finland in 2012 called the Fatalii Gourment Jigsaw. It is believed to surpass even the original Fatalii in heat and was chosen by the Finnish market garden association Kauppapuutarhaliitto as vegetable of the year in 2013.
Chiles were unknown in Africa prior to the 1500’s but they have since that time risen to be an integral part of the cuisine of the African continent. The Fatalii chile pepper specifically, originated in the Central African Republic. Sources indicate that it may be an early relative of the naga or bhut jolokia variety pepper, another variety that is well known for its extreme heat level. The plants thrive in areas that have full sun during day light hours and warm nights. They can also be successfully greenhouse grown. In ideal conditions they can grow up to twenty five inches in height and will sprout with multiple pods at each growth point along the stems. Plants will benefit from slight stressing by under watering, a technique which will yield hotter pepper pods.
Recipes that include Fatalii Chile Peppers. One is easiest, three is harder.
|Hot Lollies||Homemade Bajan Style Pepper Sauce|
|Chili Pepper Madness||Pineapple-Mango-Fatalii Hot Sauce|
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