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A guide: Just how hot is that chile pepper?

Do you go for fire-inducing chile peppers or ones with just a little kick? The chile's heat is derived from its active ingredient, capsaicin. It doesn't matter if a chile is big, tiny, red or green, the amount of capsaicin is the key.

The industry's standard for measuring the picante level of chile peppers is the Scoville Heat Unit (SHU). The SHU for a particular type of pepper often has a wide range. Differences in growing conditions, soil and weather cause those variances. Pure capsaicin has 15 to 16 million Scoville units. Police pepper spray has 5 million SHU, so stay out of trouble and eat your chile peppers.

Bhut Jolokia: 1 million SHU

Also known as Dorset Naga or ghost chile. Guinness World Records has proclaimed Bhut Jolokia the “hottest of all spices.” Originally from northeastern India, now grown worldwide.

Habañero: 200,000-300,000 SHU

Probably originated in Cuba, but the Spanish name refers to a specific pod type from the Yucatán. The Red Savina Habañero was a world heat record-holder.

Scotch Bonnet/Jamaican Red: 150,000-325,000 SHU

A popular pepper closely related to the habañero. Widely believed to come from Central America and South America. Revered by Jamaicans for its flavor and ghost-prevention powers.

Thai Dragon: 75,000-150,000 SHU

From Thailand and used in many Thai dishes, similar to the Cayenne pepper (from city of Cayenne in French Guyana).

Piquin: 50,000-100,000 SHU

Also known as Tepin or bird pepper. From Brazil or Bolivia, now cultivated in Mexico and Texas. The Papago Indians of Arizona maintain that this pepper has been here since the creation of the Earth.

Tabasco chile: 30,000-50,000 SHU

Best known for the famous Louisiana hot sauce by the same name. Probably native to Brazil, now grown in the Tabasco state in Mexico.

Jalapeño: 2,500-12,000 SHU.

Named after the city of Xalapa in Veracruz, Mexico. When smoke-dried, it's called chipotle.

Ancho: 1,000-1,500 SHU

Origins are near the city of Puebla. An integral part of Mexican cuisine whether fresh (called poblano) or dried (ancho).

New Mexico Chile: 500-1000 SHU

Also known as Anaheim chile (for the California city). Developed in the 1880s at New Mexico State University. Red ones are strung together to make ristras (wreaths).

Bell pepper: 0 SHU

Flavorful chile – for wimps.

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