I bought peppers at a local Food City earlier this week. Red Bell, passillia, [sp?] anaheim and banana. The banana has a little bit of heat but not much. This past weekend I went to a chili cook off in a nearby town to benefit the local chamber of commerce. A friends husband had some great elk chili but the real keeper was habanero chili by another dude. Plenty of heat but not inedible and an incredible peppery taste.