HOT, to not ...

Big, small, sleek or gnarled, the look of peppers vary as much as their pungency, which is measured in Scoville Heat Units. The scale was developed in 1912 by pharmacologist Wilbur Scoville.

Medical applications
Red peppers provide many therapeutic benefits when eaten. They are rich in vitamins A and C, contain carotene, an antioxidant, and have been shown to reduce levels of cholesterol and triglycerides in the blood. Cultures where people eat large amounts of cayenne have much lower rates of cardiovascular disease.

Capsaicin, the compound that makes red pepper “hot,” is the pharmacologically active component. It helps people’s bodies adapt to hot climates by stimulating the cooling center of the hypothalamus to lower body temperature. The sweating they induce also provides evaporative cooling. Chiles stimulate the flow of saliva and gastric juices that aid in digestion.

The U.S. Food and Drug Administration has approved capsaicin for relieving pain of shingles (Herpes zoster). Clinical studies have also found it an effective pain reliever for diabetic nerve degeneration, cluster headaches, mastectomy, chemotherapy or radiation, and arthritis. Capsaicin ointments are available over the counter for relief of sore muscles and arthritis pain.

Source: Chile Pepper Institute, New Mexico State University; Pepperworld