Heat Levels Explained — Why One Sauce Burns and Another Smolders

Not all heat hits the same. Some sauces ignite your tongue instantly; others creep in slow and steady. So what makes one hot sauce sear while another simmers?

It starts with the chili. Each pepper has a different level of capsaicin—the chemical responsible for the sensation of heat. Measured in Scoville Heat Units (SHUs), peppers range from the gentle Fresno (2,500 SHU) to the fiery Carolina Reaper (1.6 million+ SHU). But capsaicin also varies within a pepper depending on where it’s grown, how ripe it is, and how it’s handled. The heat isn’t just in the seeds—it’s in the white membrane, known as the placenta, where most of the capsaicin lives.

But it’s not just the pepper. Fermentation changes the game. It softens harsh edges and rounds out sharpness, sometimes taming the perceived heat while amplifying flavor. Acidity, sugar content, salt levels, and even the way the sauce is blended can influence how heat hits your palate. A well-fermented sauce can make even a reaper feel refined—or turn a mild chili into a slow-burning surprise.

Delivery matters too. Texture, thickness, and fat content change how heat is delivered. A thin, vinegary sauce might deliver instant burn. A thicker, oilier blend may slow the release. And ingredients like fruit or garlic can mask or delay the heat’s arrival, tricking your taste buds into letting their guard down.

Then there’s your personal heat threshold. Some folks have a high capsaicin tolerance from years of chili-eating. Others feel every spark. The more frequently you eat spicy foods, the more your body adjusts. But even seasoned heat lovers can be caught off guard by how different sauces behave.

At Lunamor’s Larder, we design for flavor first, heat second. Whether it’s a gentle glow or a full-body burn, we want it to be delicious—and intentional. Every sauce is a different heat experience, built to bring more than just fire.