Chile Pepper Heat Scoville Scale Wondering how to rate the heat level of various types of chili peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound that gives chilies their heat. The chart below rates chili peppers, with 0 being mildest and 10 highest heat.
*Richter arbitrarily chose a magnitude 0 to be the measurement of an earthquake that would show a maximum combined horizontal displacement of 1 micrometre on a seismogram recorded using a Wood-Anderson torsion seismometer 100 km from the earthquake epicenter