The Scoville Scale is a measurement of the capsaicin concentration in a chile pepper. It is measured in Scoville Heat Units. The higher the number, the hotter the pepper.
CAROLINA REAPER- 2,200,000 SHU (SCOVILLE HEAT UNITS)
TRINIDAD MORUGA SCORPION - 2,009,231 SHU
TRINIDAD CHOCOLATE 7 POT - 1,853,396 SHU
TRINIDAD SCORPION BUTCH T - 1,463,700 SHU
TRINIDAD SCORPION 7 POT - 1,291,800 SHU
TRINIDAD BARRACKPORE - 1,200,000 SHU
BHUT JOLOKIA (Ghost Chile) - 1,041,800 SHU
JAY'S PEACH GHOST SCORPION - 900,000 SHU
JAY'S RED GHOST SCORPION - 800,000 SHU
RED SAVINA HABANERO - 577,000 SHU >
AFRICAN BIRD'S EYE - 190,000 SHU
BELL PEPPER - 2,500 SHU
In 1912, Wilbur Scoville devised a method to rate the heat in a chile pepper diluting an alcohol based extract until human tasters no longer taste the heat. The amount of dilution translates to the Scoville Scale. Today another method is used; high performance liquid chromatography (HPLC). Scientists can determine how many parts per million of heat-causing alkaloids are present in a chile pepper and multiply that number by 16 to get the chile pepper's Scoville Rating.