Scientists tell us it is the quantity of capsaicin peppers have that makes them hot and spicy to one degree or another. The spiciness is generally measured in Scoville units and different kinds of pepper are given general ranges.
That they come in ranges suggests that two peppers of the same kind may have different degrees of heat.
As a result of the variation, people in Cuzco look for other explanations of why some hot sauces, made with the same kind of pepper, a rococo let us say, are hotter than others. Here, in Spanish, they ask why one sauce is more picante than another made with the same pepper. Read the rest of this entryby