One of the most underrated peppers, the Datil pepper comes from St. Augustine, Florida. Like Hatch peppers, the Datil pepper is tied to its home city more than most other peppers. St. Augustine has been the main source of Datil peppers for well over a century. It is believed that indentured workers from Minorca, Spain introduced the Datil pepper to St. Augustine in the late 1800s.
The heat level of Datil peppers is similar to the Habanero or Scotch Bonnet as it averages about 100,000 to 300,000 Scoville Heat Units (SHU). The Datil, which looks sort of like a thinner, slightly longer version of the Habanero, grows to about 3 inches in length and mature to a yellowish-orange. It’s also very similar to the Fatalii pepper in terms of heat. The Datil pepper is a sweeter version of the Habanero and is commonly used for hot sauces, BBQ marinades, powders, and tropical salsas.
Plants are shipped in 3 inch reusable plastic pots and are approximately 4 to 6 inches tall.
