Capsaicin brings heat in peppersCapsaicin is the name for the chemical agents in peppers that make them hot. Remove capsaicin and peppers will lose their spicy hotness. The heat of different peppers is measured in Scoville units. A bell pepper has virtually zero units while a habanero (very hot and spicy) has over 200,000 units. Small peppers can measure really high. Capsaicin causes pain receptors in the skin to react with the person feeling a burning sensation. It’s also used in pain relief creams and pepper spray. Capsaicin can increase one’s metabolic rate, which makes people sweat and burn more calories. If you are wary of hot peppers, consult a Scoville units chart to pinpoint peppers you are comfortable eating. 
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Boonie peppers---Pop one or a few of those babies into the kelaguen and it's like a fire dance of flavor in your mouth! You'll wonder why you ever eat it without the peppers.
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