you're new to the world of Chili,
be aware that the color of a chili
does not necessarily represents
how hot it is. There can be green
killers out there while running
across red loosers - or of course
vice versa. In 1912 there's been
a guy around who apparently put
some sience into the issue and out
came the famous Scoville Scale.
It measures how much of something
is in a chili, and the more there
is the smaller the survival probability
- for the eater that is. Our HeatScale
refers to our experiences ..not
the Scoville Scale.