Abstract: The research was analyzed by using high performance liquid chromatography (HPLC) to determination the capsaicin content and its spiciness grading for different sources and different shapes of 31 chilies’ local varieties and 31 F1, in order to establish the international standards of spiciness assessment systems for chilies breeding. The results showed that the average of 31 local varieties spiciness was (x±s) (39.054±42.558)×103 SHU, and it was spiciness 8.The spiciness of south chilies that derived from hot and humid areas (7 to 10) was significantly higher than the chilies that derived from dried and large daily temperature difference areas (5 to 6).Moreover, in different sizes of chilies, the results as followed: the spiciness of small chilies (meters peppers, pickled chilies and red cluster peppers) (9)> line peppers (8)> large fruit peppers (Yang-Jiao Chilies) (6). The mid-parent heterosis was 73.0% and the heterobeltiosis was 19.0% in the spiciness of hybridizing genetic effects, and the average dominance was 3.1. The spiciness of genetic effects and its expression could be influenced by different combinations or environmental climate factors.