Datil pepper

Heat: Exceptionally Hot (SR: 100,000-300,000)

The Datil is an exceptionally hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense).

Datils are similar to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may be anywhere from 100,000 to 300,000 scoville units.

Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida, where they were brought from Cuba in the 1880s by a jelly maker named S. B. Valls. Datil peppers are used by the Minorcan community in many recipes^[1]. There are many commercial manufacturers of datil pepper products in St. Augustine, and there is an annual Datil Pepper Festival.

Notes and references

External links

• Datil Pepper Sales Regal Peppers
• Datil pepper information Growing techniques, Recipes, Technical info DatilSensation
• Datil pepper at the University of Florida's Electronic Data Information Source

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