Comparing The Heat Of Chillies.

The intensity or 'heat' of chillies is measured using the Scoville Scale. The scale is a measure of the concentration of capsaicin, a chemical compound that can be found in most chillies. It is the capsaicin which which stimulates thermoreceptor nerve endings in the tongue to create that 'burning' feeling. The test was introduced by Wilbur L. Scoville (1865-1942) in 1912. The test involves diluting an extract of chilli pepper in sugar water until the 'heat' of the chilli is no longer detectable to a taster. The level of dilution dictates the measure of the chilli on the Scoville Scale. For example, a sweet pepper that contains no capsaicin will have a Scoville rating of 0. However, a very hot chilli such as a Habanero will have a Scoville rating of 300,000+ (meaning that it must be diluted with 300,000 parts for its heat to be undetectable. According to the Guinness Book of Records, the hottest chilli ever tested is a Red Savina Habanero which scored 577,000 Scoville Units. Pure Capsaicin measures 16,000,000 Scovilles. Although the Scoville Scale is still considered the accepted method for testing the heat of chillies, it is clearly subjective. A more accurate method has been devised using HPLC (High Pressure Liquid Chromatography). HPLC measures the amount of capsaicin in chillies.

Scoville Chile Heat Chart
Variety	Rating	Heat Level
Sweet Bell Peppers	0	None
Anaheim	1	100-1000 Scoville Units
Ancho, Prairie Fire	2	1000 - 1500 Scoville Units
	3	1500 - 2500 Scoville Units
Jalapeno	4	2500 - 5000 Scoville Units
Serrano, Hot Banana, Thai Bangkok	5	5000 - 15000 Scoville Units
Purple Tiger	6	15000 - 30000 Scoville Units
Cayenne, Tabasco	7	30000 - 50000 Scoville Units
Rocoto, Tepin	8	50000 - 100000 Scoville Units
Habanero, Scotch Bonnet	9	100000 - 350000 Scoville Units
Red Savina Habanero	10	350-855000 Scoville Units