Datil pepper

The datil is a very hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense).

Datil pepper
SpeciesCapsicum chinense
Heat Very hot
Scoville scale100,000–300,000 SHU

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 Menorca in the late 18th century, others posit that they were brought from Cuba around 1880 by a jelly maker named S. B. Valls.[2]

References
  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


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