Datil pepper
| Datil Pepper | |
|---|---|
 | |
| Species | Capsicum chinense |
| Heat |
 Very hot |
| Scoville scale | 100,000–300,000 SHU |
The datil is an very hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense). Datils are similar in strength to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may vary from 100,000 to 300,000 on the Scoville scale. Mature peppers are about 3.5 in long and yellow-orange in color.
Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida.[1] Many myths attempt to explain the origin of the Datil Pepper: some suggest the peppers were brought to St. Augustine by indentured workers from Minorca in the late 18th century, others posit that they were brought from Cuba around 1880 by a jelly maker named S. B. Valls.[2]
Datil peppers are used by the Minorcan community in many recipes.[3]
References
- ↑ Pooler, Mary. "What the Heck is a Datil Pepper". augustine.com.
- ↑ DeWitt, Dave; Bosland, Paul W. (2009), The Complete Chile Pepper Book, Timber Press, pp. 29–30, ISBN 978-0881929201
- ↑ Datil Pepper University of Florida Electronic Data Information Source
Peppers are native to the western hemisphere. It is not a mystery or folklore that Datil's came from different regions of the world by the 1900's - peppers had spread throughout the world by that point in time.