Hot peppers, or chili peppers, have been a part of the human diet in the Americas since at least 7500 BC. The "heat" of chili peppers is measured in Scoville heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU.

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Fish: spicy
Ancho / Poblano: mild
Cayenne: spicy
Czech Black: medium
Habanero: spicy
Hungarian Hot Wax: medium
Jalapeno: medium
NuMex Joe Parker: medium