Australian Scientists Discover Bigger Species of Deadly Funnel Web Spiders

A new species of Funnel Web Spider named Atrax christenseni and nicknamed 'Big Boy' is pictured next to the Sydney Funnel Web Spider in a container at the Australian Museum in Sydney, Australia January 14, 2025. REUTERS/Stefica Nicol Bikes
A new species of Funnel Web Spider named Atrax christenseni and nicknamed 'Big Boy' is pictured next to the Sydney Funnel Web Spider in a container at the Australian Museum in Sydney, Australia January 14, 2025. REUTERS/Stefica Nicol Bikes
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Australian Scientists Discover Bigger Species of Deadly Funnel Web Spiders

A new species of Funnel Web Spider named Atrax christenseni and nicknamed 'Big Boy' is pictured next to the Sydney Funnel Web Spider in a container at the Australian Museum in Sydney, Australia January 14, 2025. REUTERS/Stefica Nicol Bikes
A new species of Funnel Web Spider named Atrax christenseni and nicknamed 'Big Boy' is pictured next to the Sydney Funnel Web Spider in a container at the Australian Museum in Sydney, Australia January 14, 2025. REUTERS/Stefica Nicol Bikes

Australian scientists have discovered a bigger, more venomous species of the Sydney funnel-web spider, one of the world's deadliest.
The new funnel-web species has earned the nickname "Big Boy" and was first discovered in the early 2000s near Newcastle, 170 km (105 miles) north of Sydney, by Kane Christensen, a spider enthusiast and former head of spiders at the Australian Reptile Park.
"This particular spider is a lot larger, its venom glands are a lot larger and its fangs are a lot longer," Reuters quoted him as saying.
In research released on Monday, scientists from the Australian Museum, Flinders University and Germany's Leibniz Institute said the "Big Boy" would be classified as a separate species of funnel-web spider.
Scientists have named the 9-centimeter (3.54 inches) long species as Atrax christenseni, after Christensen's contributions to the research. The more common Sydney funnel-webs can grow up to 5 cm.
The nocturnal black arachnids are usually spotted within around 150 km (93 miles) of Sydney, Australia's largest city, and are mostly active between November and April.
Only the male Sydney funnel-web, which carries a much stronger venom, is responsible for human deaths. A total of 13 deaths have been recorded though no human fatalities have occurred since the development of antivenom in the 1980s, according to the Australian Museum.
The same antivenom is effective in treating bites from "Big Boy,” scientists said.
"Sometimes you might find them in a garage or in a bedroom or somewhere in the house where they might have wandered in during the night," Christensen said of the new species.
"I would not recommend touching them that's for sure, they do give copious amounts of venom."



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.