There are many different types of peppers from green, yellow and red, mild bell peppers to the smaller, meaner and mouth-on-fire causing Trinidad Moruga Scorpion (the hottest pepper). If you are wondering, “What exactly is the difference in heat between all of these peppers?” Well, look no further, the chart below provides you with exactly that information.

First things first, the Scoville scale, this is how peppers’ heat levels are measured. More specifically, Scoville heat units (SHU) are what determine the amount of capsaicin (in simple terms, what makes you feel the heat) present in each type of pepper.

My Tastee Tips

To remove some of the heat from peppers (this works for jalapenos and other peppers along that level, I’m just guessing here, but I think once you hit a certain level on the scale, there is really no helping the amount of heat) you want to remove the seeds from the peppers as well as the membranes (the white or lighter parts inside of the peppers) there is a lot of heat packed into the membranes so be sure to remove those (unless of course you are from Texas or you are a heat-seeking brave human being).

The most important tip I may ever provide, wear latex gloves when working with peppers! This may seem like a no-brainer to some or it may seem like a thing only wusses (or some other noun that means the same thing) would do, to others. Either way, your hands and more than likely your eyes and other parts of your body, will be extremely grateful for protection against those feisty peppers.