A fruity and extremely hot chili.
Tsilanidimilahy roughly translated means “not even five men can handle it”! This chili belongs to the habanero family and is considered to be one of its hottest members. Before drying, the seeds are removed in order to reduce the intensity of the heat. In Madagascar, where the food is rarely hot, Tsilanidimilahy is used, in small quantities to “perk up” a wide variety of dishes. It is primarily used as a condiment with one popular recipe suggesting the following combination: Tsilanidimilahy, ginger, garlic and Kaffir lime zest with a little salt and oil.