Some like it hot, some like it very hot and some like it not at all. I'm talking, of course, about chile peppers. During these cold months, sometimes a little spiciness warms the body, or at least the stomach. Whether you are a novice or a self-proclaimed "chile-head," there are a variety of peppers from mild to burn-your-tongue-off to suit your needs. Either way, this is a vegetable to be taken seriously.

What exactly defines the term "chile pepper?" The chile pepper encompasses over 200 plants that belong to the genus capsicum and includes anything from habanero to jalapeno to pepperoncini peppers. In addition, chile peppers are used in making Tabasco sauce, cayenne pepper, paprika and red pepper flakes. Their spiciness comes from an alkaloid found in the seeds and the veins of the pepper called capsaicin. As a general rule, the smaller the pepper the hotter it is because of the capsaicin per pepper ratio.

How exactly is the pungency of the pepper measured? Believe it or not, there are professional taste testers who decide how hot the chile is. The peppers are measured in terms of a "Scoville Heat Unit." The testers taste the pepper, and then the sample is diluted until the heat can no longer be recognized and the Scoville Unit is then recorded. Scoville Units may vary due to the subjectivity of the test, but there are general guidelines. Habanero peppers measure at about 150,000 Scoville Units, while jalapenos rack up at about 25,000 and red bell peppers are rated at zero.

It is believed that people tend to build a tolerance for capsaicin and can tolerate hotter and hotter varieties over time. This would explain why some folks can down Tabasco sauce like a glass of milk, while others will look at you with tears in their eyes as they try to stomach the spiciness.

If you are of the latter breed, you can lessen the pain by consuming dairy products. The milk protein casein strips capsaicin from receptor binding sites and helps hinder the reaction. But don't get the spicy stuff on your skin; if you get a variety hot enough, the burning sensation can last for hours.

It is generally thought that chile peppers weren't always a spicy variety, but evolved as a protection mechanism to avoid being eaten by mammals. Consequently, birds are immune to the heat of a chile pepper and disperse their seeds. In addition, fish are immune to the spice of capsaicin, but don't ask me how anyone actually figured this out. Nevertheless, it is said that some fish are even fed the spice to help them retain their bright color. Capsaicin for cosmetic purposes-- who knew?

Capsaicin has been used for more than consumption for quite some time. In fact, in some cultures, it has been used as a medicine for centuries to help ailments of the stomach. Now, it is being touted as an analgesic to help relieve pain. Topical creams have been developed to help reduce the pain of illnesses such as osteoarthritis, although I did not find concrete evidence to support how successful the products are.

One thing is for sure -- it is known for its decongestant qualities when you have a stuffy nose. Some people even say that capsaicin causes the brain to produce endorphins, which trigger a feeling of well-being. With so many uses, it is easy to see why chile peppers are taken so seriously.

Not only is there a wide array of chile peppers to suit the palate, but it seems that there are just as many ways to use chile peppers as there are varieties. Unfortunately for the heat phobic, cooking or freezing them won't reduce their potency. The best way to avoid their burn if you are sensitive is to keep away from the heat.

In my opinion, chile peppers are the devil of the vegetables -- only in a good way. In saying that, one final question remains -- can you take the heat?