(Capsicum chinense ‘Devil’s Tongue’)
Heat Rating out of 10: 9
The Devil’s Tongue is a chilli developed by an Amish farmer in Pennsylvania during the 1990’s probably from Habanero stock. The fairly narrow fruits change from green to yellow over time.
Basil (holy, lemon, lime, green ruffles), garlic, ginger, coriander, galangal, turmeric, lemon grass and cumin. All meats and most vegetables along with coconut, lime and lemon go well with chillies.
Chillies form an integral part of many Asian and Latin American dishes along with some European, African and North American. Indeed, over time most cuisines have added this fiery little fruit into their recipes. There are many forms that vary in colour, shape, flavour and of course heat. Use sparingly in any dish that needs a bit of heat or in sauces, for pickling and drying.
Plant in a protected spot out of fierce sunlight and wind in a well drained but moist soil. May need some support when it ages.
Regular applications of Seasol and Powerfeed will keep the plant looking good and producing lots of tasty chillies.
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