Datil pepper

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Datil Pepper
Datil.jpg
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.[citation needed] Their level of spiciness may vary from 100,000 to 300,000 on the Scoville scale.[citation needed] Mature peppers are about 3.5 in long and yellow-orange in color.[citation needed]

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][better source needed]

References[edit]

  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