Capsicum chinense
Datil - Scoville, goût et utilisation
Datil peppers glow golden like tiny lanterns. Native to St. Augustine, they combine tropical sweetness with searing heat. Flavor suggests mango and apricot before a 100,000 to 300,000 SHU burn. Minorcan descendants brought the pepper in the 1700s and built a regional sauce culture around it. Citizens use datil in sweet-hot relishes, sausages, and seafood glazes. Makers craft preservative-free sauces sold at Florida festivals. Bright heat, coastal story - registered by the Ministry of Historic Flame. Le Datil mesure généralement 100,000-300,000 SHU (Très chaud). Apparaît à travers United States, St. Augustine Florida dans les condiments, les cornichons et les marinades. Cook datils into minorcan clam chowder, seafood boils, and barbecue glaze. Blend them with mustard, fruit, or honey for balanced sauces. Dice into chutneys for pork or shrimp. They ferment well into vinegar-based table sauce. Pair with citrus, brown sugar, and allspice. Voir les sauces utilisant Datil
Également connu sous le nom de: St. Augustine Datil, Minorcan Pepper
Espèces
Capsicum chinense
Chaleur
Goût
Chaud, Fruité, Sucré, floral, lingering
Origine / Régions
United States, St. Augustine Florida
Couleur / Forme
Green to golden orange when ripe
Taille de la gousse
4-6 cm long, 1-2 cm wide
Essayez-le dans la nature
Obtenir des sauces utilisant Datil
3 sauces européennes fabriquées en petites quantités - saveur, feu et parfois un peu de chaos, dans une boîte.
Sauces utilisant Datil
Découvrez comment les fabricants utilisent Datil dans tous les styles et toutes les régions.
Nous n'avons pas encore enregistré de sauces utilisant Datil.
Saveur et arôme
Datil peppers glow golden like tiny lanterns. Native to St. Augustine, they combine tropical sweetness with searing heat. Flavor suggests mango and apricot before a 100,000 to 300,000 SHU burn. Minorcan descendants brought the pepper in the 1700s and built a regional sauce culture around it. Citizens use datil in sweet-hot relishes, sausages, and seafood glazes. Makers craft preservative-free sauces sold at Florida festivals. Bright heat, coastal story - registered by the Ministry of Historic Flame.
Cook datils into minorcan clam chowder, seafood boils, and barbecue glaze. Blend them with mustard, fruit, or honey for balanced sauces. Dice into chutneys for pork or shrimp. They ferment well into vinegar-based table sauce. Pair with citrus, brown sugar, and allspice.
Profil de chaleur
Gamme Scoville
100,000-300,000 SHU
Heat label
Very Hot
Fenêtre de récolte
Late summer to early autumn
Indice de sauce
-
Histoire et culture
Legend says Minorcan settlers working on Florida’s indigo plantations introduced datil seeds from the Caribbean. The pepper thrived in St. Augustine’s humid climate and became a local treasure. Annual datil festivals celebrate its heritage, and the city recognizes it as an official pepper. Small farms continue to cultivate heirloom datil plants, keeping the tradition alive through sauces like “Bottled Hell.”
Botanique et notes de culture
▼
Datils prefer warm, humid environments. Start seeds indoors 10 weeks before planting and maintain 27°C for germination. Transplant when nights stay above 18°C. Plants reach about 90 cm tall and produce clusters of pods. Provide rich soil, consistent water, and mulch to retain moisture. Expect 100 to 110 days to first ripe peppers.
Emplacement visuel de la boîte d'essai
- 3 sauces de 100 ml (styles variés)
- Carte de dégustation et conseils d'association
- Livré dans toute l'UE ; tirages limités
Boîte d'essai
Boîte d'essai unique pour explorer la chaleur et la saveur de différents styles de sauces. Pas d'engagement, il suffit de goûter et de prendre des notes.
Acheter Boîte d'essaiFAQ (FOIRE AUX QUESTIONS)
Datil mesure généralement 100,000-300,000 SHU (Très chaud). Les fourchettes varient en fonction du cultivar et des conditions de culture.
Chaud, Fruité, Sucré, floral, lingering
Les St. Augustine Datil, Minorcan Pepper apparaissent comme des alias courants en fonction de la région. Les noms alternatifs de ce piment proviennent principalement de dialectes régionaux.
Pensez à Bird's Eye, Brazilian Malagueta, Habanero, Madame Jeanette pour des températures ou des recettes comparables.
- Bird's Eye - Very Hot
- Brazilian Malagueta - Very Hot
- Habanero - Very Hot
- Madame Jeanette - Very Hot
Cook datils into minorcan clam chowder, seafood boils, and barbecue glaze. Blend them with mustard, fruit, or honey for balanced sauces. Dice into chutneys for pork or shrimp. They ferment well into vinegar-based table sauce. Pair with citrus, brown sugar, and allspice.
Datils prefer warm, humid environments. Start seeds indoors 10 weeks before planting and maintain 27°C for germination. Transplant when nights stay above 18°C. Plants reach about 90 cm tall and produce clusters of pods. Provide rich soil, consistent water, and mulch to retain moisture. Expect 100 to 110 days to first ripe peppers.
Wear gloves and eye protection when handling datils. Provide ventilation when simmering sauces. If oil contacts skin, wash immediately with soap, then apply dairy or alcohol to calm burn.
Sources
- Notes de terrain du laboratoire de dégustation de Republic of Heat
- Dossiers de producteurs soumis par l'intermédiaire de Directus
- Registres de cultivars ouverts et recherche universitaire sur le piment
Nous recoupons les banques de semences, la littérature évaluée par les pairs et les données de producteurs réputés pour les allégations relatives à la teneur en SHU et à l'origine.
Révisé par Republic of Heat - dernière mise à jour 2025-11-10