Michael loves turning up the flavor and heat of meals by using chilies in his cooking. Do you wonder how to rate the heat level of various types of chili peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The chart rates chili peppers, with 0 being mildest and 10 highest heat.
If you do decide to cook with them keep in mind that the hottest part of any chili is its rib and seeds. To remove some heat from chilies, you can remove the ribs and seeds eliminating about 70 percent of the heat, that way you can keep the delicious flavor and have a little less heat in your final dish.