A widely-used scale to determine how pungent peppers are. Measured in Scoville Heat Units.
Originally developed by Wilbur Scoville in 1912, it is the scale of the concentration of capsaicin within a particular type of pepper or chili.
Scoville Units = Pepper variety
0 = Bell, Sweet Italian
100-500 = Peperocini
500-1,000 = New Mexico
1,500-2,500 = Ancho, Passila, Poblano
2,500-10,000 = Jalapeño, chipotle
5,000-23,000 = Serrano
15,000-30,000 = de Arbol
30,000-50,000 = Piquin, Aji, Cayenne
80,000-300,000 = Habanero, Scotch Bonnet
800,000-1,500,000 = Naga Jolokia, Bhut Jolokia
16,000,000 = Pure capsaicin