Chili powders come in at between 500 and 1,500 Scoville units. That's enough to produce a mild burn, but not enough to make really spicy foods.
3. Characteristics of bell peppers
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.
Paprika is a good source of vitamin E, which is an antioxidant that helps protect cells from damage. It also contains vitamin A, vitamin K, and vitamin B6. In addition, paprika has some minerals like zinc, magnesium, phosphorus, and potassium.