What is a Datil Pepper?

The species Capsicum Chinese Jacquin, or common name Datil Pepper, is 1-3″ long and 1/2-1″ when it is elongated and pointed at the tip. It is yellowish green to golden yellow when fully ripe. It is also known as a Mindorau Pepper. It is very hot, registering at 100,000 to 250,000 on the Scoville Heat Scale.

What is the Scoville Scale?

The scale was developed in 1912. As devised, a solution of the pepper extract is diluted in sugar water until the “heat” (the Capsaicin present) is no longer detectable. Conversely, the datil pepper, which has a rating of 100,000 to 250,000, would have to have their extract diluted 1000,000-250,000-fold before the Capsaicin Present is undetectable.

Where did the Datil Pepper come from?

Most reports are convinced that the Minorcans discovered the Datil Pepper during a stop over in the Caribbean Islands, and brought the seeds and peppers to St. Augustine, Fl. Discovered by Ponce de Leon in 1516, and claimed for Spain, the city was founded in 1565, making it the oldest city in the USA. The Datil Pepper is indigenous to the area now. Locals grow them in their backyards for their personal use. Commercial growers are scarce. There are some small suppliers that provide peppers if needed.