Orange Datil Pepper Flakes

Orange Datil Pepper Flakes are crushed dried Datil peppers (Capsicum chinense), a chile variety grown around St. Augustine, Florida, and long associated with the local Minorcan community.

🌿 Flavor & Aroma

• Sweet, fruity, citrus-like notes
• Sharp, lingering heat: 100,000-300,000 Scoville units
• Distinct from other chiles in the same heat range due to the fruity backbone

🌶 Where You'll Find It

• Traditional in Minorcan-style cooking from Florida's First Coast
• Used in hot sauces, mustards, and pepper jellies
• Common in seafood boils and gumbos

🧂 How to Use It

• Add to sauces, salsas, marinades, or brines
• Sprinkle directly onto finished dishes for heat and fruitiness
• Start with a small pinch and adjust; heat builds quickly

Ideas for the Kitchen

• Heat profile: Habanero-level heat, but with a sweeter, fruitier, citrus-forward flavor — less sharp than cayenne or Aleppo flakes
• Finishing flake: Sprinkle on grilled fish, scallops, or oysters right before serving — heat blooms in fat/oil beautifully
• Infused oils/honey: Steep in olive oil or warm honey for a drizzle over pizza, cornbread, or roasted vegetables
• Citrus & seafood pairing: Natural match with orange, lime, or grapefruit — think citrus-glazed shrimp or a datil-citrus vinaigrette
• Egg dishes: Datil pepper is a Florida/St. Augustine staple — try in deviled eggs, shakshuka, or scrambled eggs
• BBQ & marinades: Works well in a dry rub or blended into a BBQ glaze for pork or chicken
• Pickling brine: Add to quick pickles (onions, okra, peppers) for a fruity heat kick
• Compound butter: Mix into softened butter with citrus zest for steak, corn, or biscuits
• Cocktail rim/garnish: Datil salt or sugar rim for a spicy margarita or paloma
• Soup/stew finisher: Stir into gumbo, chowder, or bean soups at the end for brightness + heat

Packed in a resealable ziplock bag. Sold by weight, per oz.