When it comes to heat, chili peppers are colorblind. Red ones have gotten a reputation for being hotter than green ones, but that's not a reliable measure. Mature chili peppers are hotter than immature ones, but a green habenero pepper packs a whole lot more heat than a red cayenne.

What does differ between chilies is the exact chemical makeup of capsaicin. Some chili peppers, like the zingy habanero, deliver a stinging bite that quickly fades. Others, like the more sluggish jalapeno, offer a less alarming strike, but can hang around your palate much longer.

Color can be an indication of flavor, though. The colored flesh of the chili is where the taste is, and the stronger the color, the more robust the flavor will be.

Try again.