Peppers, or chiles, are integral to cuisines worldwide. 'Chile' typically denotes spiciness, while 'pepper' can be sweet or spicy. Heat levels vary from zero (bell peppers) to 2,690,000 (Pepper X). Naming conventions differ regionally.
The heat of a pepper is measured in Scoville units, correlated with capsaicin levels. A plant's stress levels impact capsaicin accumulation. Peppers are hotter when small, and removing seeds and ribs reduces spiciness.
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