Hot peppers come in all shapes, sizes, colors, and flavors. The level of intensity — from mild to mouth-blistering heat — is measured using the Scoville scale; the higher the number, the hotter the pepper. Johnny's shorthand for this heat scale is represented by 1 to 5 small red pepper symbols. Hot peppers are an essential ingredient in specialty and ethnic cuisines, eaten fresh or dried, or fashioned into decorative ristras. Johnny's selections have been chosen on the basis of flavor, earliness, productivity, and adaptability in all categories: Anaheim/NuMex, anchos/poblanos, cayenne chile, Fresno, habanero, jalapeño, Santa Fe, serrano, and other hot specialty peppers.