Scoville Scale ; measure for heat of a chilli pepper

           The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes; pure capsaicin has a Scoville rating of 16,000,000 SHU. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. The modern commonplace method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content.

        List of Scoville ratings
 Scoville heat units                 Examples
 16,000,000,000                   Resiniferatoxin
 5,300,000,000                     Tinyatoxin
 16,000,000                          Capsaicin
 15,000,000                          Dihydrocapsaicin
 9,200,000                            Nonivamide
 9,100,000                            Nordihydrocapsaicin
 8,600,000                            Homocapsaicin
 160,000                               Shogaol
 100,000                               Piperine
                                                                      60,000                                 Gingerol
                                                                      16,000                                 Capsiate