Datil
Capsicum chinense
Background
This is a fruity habanero type pepper from St. Augustine, FL. It is believed to have been brought to that area by Minorcan immigrants. The plant grows fairly large and is very prolific. I have read that it favors hot and humid climates to grow in.
Notes
Pod weight: 4.7 grams
Pod length: 2 inches
Pod width: 3/4 inch
Amount eaten: whole pod
Heat: 6
Flavor: 9
Burn Profile: tongue/mouth burn
Effects: None
Cap Cramps: None
Review
This was one of the sweetest and fruitiest habanero type pods I’ve eaten. It has very good heat for the class of pepper as well. It was fairly seedy, had medium thick walls, very juicy. I think it would be a good candidate for just about anything, sauces, powders, etc… I plan on making some Datil jelly with mine.
Video
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Peter,
I love your tasting vids. Was curious what your top 5 best-flavored chiles are. It appears Datil is one of them. What are your others?
John
It’s hard to say. The fruitier scotch bonnet/habanero type peppers are great. I also enjoy some Thai varieties, and birds eye type chillis like Piri Piri. For supers, I gravitate toward 7Pots and Scorpions mostly.