Heat level, or spiciness, refers to the intensity of heat in food, primarily caused by compounds like capsaicin found in chili peppers. This sensation is measured on the Scoville scale, which quantifies the heat level based on the concentration of capsaicin. Foods with higher Scoville ratings are perceived as spicier, while those with lower ratings are milder. Different cultures have varying preferences for heat levels in their cuisine. For example, Indian and Mexican dishes often incorporate high levels of spice, while Japanese cuisine tends to favor milder flavors. Understanding heat levels can help individuals choose foods that match their taste preferences.