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The Scoville Heat Unit (sometimes referred to as the Scoville scale) measures the heat-producing capsaicins in a pepper. It was named for Wilbur Scoville, an early 20th century pharamcist, who developed a subjective taste test to measure the relative heat of peppers. Today, Scoville units are measured using high-pressure liquid chromatography (HPLC), which is more accurate and objective than the original test.
The hottest peppers tested so far include the Habanero (Scotch Bonnet), The Red Savin, and the Tepin (Naga Jolokia or Bird Pepper), which measure in the 200,000-500,000 range.
By comparison, pure capsaicin measures 16,000,000, jalapenos rate 2,000-4,000 and bell peppers rate 0.
