A word about Peppers:

All chilies like bell pepper, paprika, cherry pepper, pimento, pepperoncini, anaheim, poblano, etc. are not hot. These are used fresh daily in cooking.

The wilder varieties on the other hand range from mild to Hot! Hot! This is due to the fact that they contain a substance called capsaicinoids , the primary one of these is capsaicin. Capsaicin is so hot that a single drop diluted in 100,000 drops of water will still blister the tongue.

Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch. One part per million is equal to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros -- the hottest peppers -- register a blistering 300,000 and up.