Question on chillies

[Sandy Silverman]

I believe there is a standard (international?) unit called the scoville, 
after a person.  It ranges up into the 300,000s for the hottest (habanero,
thai, etc.)  Peppers are rated by dilution and tasting for the highest 
dilution still detectable as "hot".
-------Sandy
--
Sanford Silverman                      >Opinions expressed here are my own<
American Cyanamid  
silvermans at pt.cyanamid.com     			"Yeast is Best"