|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. 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.
Datil peppers are used by the Minorcan community in many recipes.
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.