The "heat" of peppers is 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 took to neutralize the heat. Today, human tasters are spared and a process called HPLC, or High Performance Liquid Chromotography, measures the amount of capsaicinoids (capsaicin) in parts per million are in a pepper. Pure Capsaicin, the compound that gives chiles their heat, measures 16,000,000 Scoville units. The chart below rates chile peppers, with 0 being mildest and 10 highest heat. (Millbreaux still tests hot sauce the way they did in the past, only he gives it a sweat index in his mind or "a Whoowee! That's HOT Index") Official Chili Pepper Heat Scale & Scoville Chili Heat Chart Variety Rating Heat Level in Scoville Units (SUs) Sweet Bells; Sweet Banana; and Pimento 0 Negligible SUs Mexi-Bells; Cherry; New Mexica; New Mexico; Anaheim; Big Jim 1 100-1,000 SUs Ancho; Pasilla; Espanola; Anaheim 2 1,000 - 1,500 SUs Sandia; Cascabel 3 1,500 - 2,500 SUs Jalapeno; Mirasol; Chipotle; Poblano 4 2,500 - 5,000 SUs Yellow Wax; Serrano 5 5,000 - 15,000 SUs Chile De Arbol 6 15,000 - 30,000 SUs Aji; Cayenne; Tabasco; Piquin 7 30,000 - 50,000 SUs Santaka; Chiltecpin; Thai 8 50,000 - 100,000 SUs Habanero; Scotch Bonnet 9 100,000 - 350,000 SUs Red SavinaTM Habanero; Indian Tezpur 10 350-855,000 SUs