The "heat" in hot peppers is measured in Scoville Units, a system developed by Wilbur Scoville in 1912.The number is determined by diluting the capsaicin ( the oily substance in peppers that makes them hot ) in water until the heat can no longer be detected.

 

Here are some common peppers and where they fall on the Scoville Units Scale:

Sweet Bell	0-100
Poblano	1,000-1,500
Jalapeno	2,500-10,000
Cherry Bomb	10,000-15,000
Serrano	5,000-20,000
Tabasco	30,000-50,000
Cayenne	30,000-50,000
Thai	50,000-100,000
Habanero	100,000-350,000

The hottest parts of a pepper are the seeds and the fleshy veins inside the pepper.

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