The White Fatalii pepper is a Central African Capsicum chinense variety, known for its elongated, wrinkled, creamy-white pods with a high heat level (100,000–350,000 SHU) and a distinctive fruity-citrus flavor. These prolific, bushy plants offer yields of intensely hot, citrus-scented peppers that are good fresh, dried, or powdered, making them a favorite for chili collectors and culinary enthusiasts.
Characteristics
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Origin:Central Africa, a white variant of the famed Fatalii pepper.
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Plant:Bushy and vigorous, reaching 24–36 inches (60–90 cm) tall, with green stems, leaves, and white flowers.
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Fruit:Elongated, wrinkled pods, about 2–3 inches (5–7.5 cm) long, that mature from pale green to an ivory-white color.
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Flavor Profile:Intense and fruity, with strong citrus and tropical undertones, and a hint of sweetness.
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Heat Level:Very hot, with a heat ranging from 100,000 to 350,000 Scoville Heat Units (SHU). The heat is powerful and long-lasting.
Culinary Uses
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Fresh:The vibrant flavor makes it excellent for raw consumption, salads, and salsas.
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Dried/Powdered:The thin walls of the pods are ideal for drying and grinding into a fragrant powder.
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Sauces and Marinades:The citrusy notes and heat complement tropical fruits, making it a fantastic addition to hot sauces and exotic fruit salsas.
These seeds were harvested from plants grown in a controlled environment and isolation to preserve genetics.