Food scientists classify cayenne as a medium-hot variety of pepper. According to Colorado State University Extension, this spice clocks in at between 30,000 and 50,000 units on the Scoville scale, a method of measuring the amount of capsaicin in a hot pepper.

The second detail is actually a very well known use for capsaicin: natural pest repellent! Once a plant starts growing, things are not rosy and fine all the time. In fact, the growing process is tough and plants have to survive all types of hardships; from extreme weather conditions to natural predators and getting enough nutrients. What if you could erase one of those hardships? Capsaicin is a natural repellent for insects and even fungi, so the fruit is more likely to develop and mature as it should.

Consider combining tomato juice and hot sauce if you want a spicier and hotter blend. Simply follow the same ratios as above to make the blend and replace paprika in your recipes.