Really confused on the purpose for this. Pepper growers have a petty good handle on how to dial up/down the heat level of peppers (stress tends to increase the heat). We also have people breeding tons of new varieties of peppers with different shapes, colours, flavours, textures, and heat levels.

Check this out:

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These are habanada peppers. A variation on the habanero, they have no heat at all! Similar flavour but zero capsaicin, just like a sweet bell pepper.