The 5 Best Substitutes for Datil (Ranked by Chefs)
Can't find Datil? Or maybe you're looking for a substitute with a little less heat? You're in the right place.
The Datil is a very hot pepper with a heat level of 100,000-300,000 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Datil substitutes, ranked for home cooking.
Top 5 Datil pepper Substitutes Ranked
🥇 1. Scotch Bonnet
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Noticeably hotter (80,000-400,000 SHU)
How Much to Use: Use a little less Scotch Bonnet
Why it Works: The Scotch Bonnet maintains a similar level of heat, making it an excellent substitute for most recipes.
🥈 2. Adjuma
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (100,000-500,000 SHU)
How Much to Use: Use a little less Adjuma
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
🥉 3. Red Savina
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (248,556-500,000 SHU)
How Much to Use: Use about ¾ of a Red Savina for every Datil
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Dalle Khursani
Best for: Best for getting the pepper flavor with much less heat—great for milder palates
Heat: Noticeably milder (100,000-100,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
5️⃣ 5. Bird's Eye Chili
Best for: Best for getting the pepper flavor with much less heat—great for milder palates
Heat: Noticeably milder (50,000-100,000 SHU)
How Much to Use: Use on a 1-to-1 basis for volume and flavor
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Datil pepper (Original) | 100,000-300,000 | N/A | Specialty stores |
| Scotch Bonnet Pepper | 80,000-400,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Adjuma | 100,000-500,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Red Savina | 248,556-500,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Dalle Khursani | 100,000-100,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Bird's Eye Chili | 50,000-100,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Datil?
The best substitute depends on your goal. The Scotch Bonnet is the closest overall match. Best for when you want the same flavor profile but a noticeable step up in heat Use a little less Scotch Bonnet.
Can I use jalapeño instead of Datil?
Datil pepper is about 40x hotter than jalapeño, so jalapeño will be significantly milder. You'd need to use more jalapeño, but the flavor profile may not match well.
How do I adjust the heat level when substituting?
Start with less than you think you need—you can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Scotch Bonnet is the closest you'll get. Others may fundamentally change the flavor of your dish—but often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Datil powder instead of fresh Datil?
Yes, but the flavor will be different. As a general rule, ¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.