Homonym: Heat Level (Spiciness)
"Heat level" refers to the spiciness or pungency of food, primarily determined by the presence of a compound called capsaicin. This compound is found in various peppers, such as jalapeños and habaneros, and is responsible for the burning sensation experienced when consuming spicy foods.
The heat level of peppers is often measured using the Scoville scale, which quantifies the concentration of capsaicin. On this scale, mild peppers like bell peppers score zero, while extremely hot varieties, such as Carolina Reaper, can exceed two million Scoville heat units (SHU). This measurement helps consumers understand and choose their preferred spice levels.