There are two major species from which all chile peppers have developed. Capsicum annuum is the family name for varieties such as jalapeno, poblano and serrano. Capsicum chinense is the group in which we find habanero and scotch bonnet. Within these groups you’ll find a large variety, from the sweet banana pepper to the hot habanero. Peppers range dramatically in flavor and color and you can find the perfect one to complement every cuisine. The “heat” in these peppers is caused by a chemical compound called ‘capsaicin’. The amount of this compound found in the fruit deteremines the heat or spiciness of each variety. The Scoville scale measures the heat index of peppers, by measuring the capsaicin, with the mild bell registering a 0 and the fiery habanero up to 300,000 heat units. Be aware, when ordering a certain variety , due to the species’ ability to adapt, there can be differences in the characteristics of chiles from one region to another. Also, chiles that are cultivated in many places are often known by different names in each region.