Datil pepper

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Datil Pepper
Species Capsicum chinense
Heat Exceptionally hot
Scoville scale 100,000–300,000 SHU

The datil is an exceptionally 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] Although local lore suggests datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, it is more likely they were brought from Cuba around 1880 by a jelly maker named S. B. Valls.[2] As of late, some controversy has emerged over whether or not the true origin was resultant of the slave trade in St Augustine. The pepper is almost identical to a west African pepper called the fatalii or "fatal."[citation needed]

Datil peppers are used by the Minorcan community in many recipes.[3] Many commercial manufacturers of datil pepper products are located in St. Augustine, which also has the annual Datil Pepper Festival. The datil is listed on Slow Food USA's Ark of Taste.[4]


Datil Peppers are found in hot sauces and other food products. Some popular hot sauces include Snake Bite Datil Pepper Hot Sauce, A Frame Datil Pepper Sauce, Dat's Nice and Datil Do It. Other Datil Pepper products include jellies, mustard, and salsa like the one from Del Viejo Gourmet.


  1. ^ Pooler, Mary. "What the Heck is a Datil Pepper". augustine.com. 
  2. ^ DeWitt, Dave; Bosland, Paul W. (2009), The Complete Chile Pepper Book, Timber Press, pp. 29–30, ISBN 978-0881929201 
  3. ^ Datil Pepper University of Florida Electronic Data Information Source
  4. ^ "Datil pepper". Slow Food USA.