I would like to suggest that recipes here at GR be assigned some sort of heat level scale to forewarn users. I find myself wading in recipes above my mouths comfort zone lately. It would be nice to know ahead of time that one should or could adjust the spiciness. Some type of 3 or 5 point scale would be nice.
The only problem with that would be that it's all so relative. We've learned that, here. For those of us used to, and who enjoy the heat, a recipe may be moderate but for those with a more heat sensitive palate, it would be much too hot.
For me, I think it's just a matter of knowing the heat level of the ingredients going into something. The difference between chili pepper and cayenne or jalapenos and habenaros, for example, and knowing how to scale the heat back.
It's a song. When it's hot it's hot, when it's not it's not. Da da dada da da da....De de dede de! I'm not suggesting that the author assign the heat level. It should be assigned be the powers that be on this site. It's a generic heat level that can be gleaned from some type of heat producing spice to food ratio. It's just a starting point for those of us whom don't use those spices that much. Or for those of you whom have lost a plethora of taste buds to the cause.
I feel most people know their own heat levels. I myself, used to hate that, tooo much hot taste. Have, over the years grown a liking to it. I suggest , you determine your personal taste, as I do, to suit the recipe.