Datil pepper
| Datil pepper | |
|---|---|
 | |
| Species | Capsicum chinense |
| Heat |
 |
| Scoville scale | 100,000–300,000 SHU |
The datil is a very hot pepper, a variety of the species Capsicum chinense (syn. Capsicum sinense).
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
- ↑ 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
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