A chemist named Wilbur scoville developed a scale to answer this very question in 1912. His system measures that heat factor of chili peppers is multiples of 100 "scoville units", as rated by human tasters with iron toungues! The higher the rating, the hotter pepper. Here's a peppering of peppers from all parts of the scoville scale spectrum....
0 scoville units.
Tabasco pepper
Habanaga pepper
Ghost pepper
Green bell pepper
Jalapeno pepper
5,000 scoville units
50,000 scoville units
500,000 scoville units
1,000,000 scoville units
The Ghost pepper is so hot that it will burn your
Skin unless you wear gloves.
👍🏻
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