People who repeatedly consume hot peppers build up a tolerance to the capsaicinoids and can eat very hot foods without a reaction. Habanero' and 'Scotch Bonnet' are cultivars of Capsicum chinense. Serrano' measures between 5,000 and 15,000. Mexi-bell' measures between 100 and 500 Scovilles. And for those of us with highly sensitive pain receptors, bell hybrids, 'Pimiento', and 'Sweet Banana' peppers have a 0 rating.
Peppers offer a wide variety for our enjoyment.
They are colorful, flavorful, ornamental, easy to grow, and nutritious. A green New Mexican chile pod contains three times the vitamin C of a Valencia orange and provides the minimum daily requirement. As green pods turn red, vitamin A content increases until they contain twice the vitamin A of a carrot. Peppers can cause burning when not handled carefully. Wear rubber gloves when working with them to prevent fingers from burning.