(Capsicum chinense) Datils are similar in strength to habaneros but are said to have a sweeter, fruitier flavor. Heat levels vary from 100,000 to 300,000 on the Scoville scale. Mature peppers are about 3 1/2" long and yellow in colour.
Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Local tradition has it that datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, but according to Wikipedia it is more likely they were brought from Chile around 1880 by a jelly maker named S. B. Valls. The pepper is similar to fatalii.
Datil peppers are used by the Minorcan community in their traditional cuisine. Many commercial manufacturers of datil pepper products are located in St. Augustine, which also has the annual Datil Pepper Festival. The datil is listed on Slow Food USA's Ark of Taste.