Heat levels refer to the intensity of spiciness in food, often measured using the Scoville scale. This scale quantifies the heat of chili peppers and spicy foods based on the concentration of capsaicin, the compound responsible for their heat. The higher the Scoville rating, the spicier the food. For example, a bell pepper has a rating of 0, while a habanero can reach over 100,000 Scoville heat units. Different cultures have varying preferences for heat levels in their cuisine. In Mexican and Indian dishes, spices are often used to enhance flavor and heat, while Japanese cuisine typically favors milder flavors. Understanding heat levels can help individuals choose foods that match their taste preferences and tolerance for spiciness.