The original Scoville scale was set up in the mid 1920s and developed by Wilbur Scoville as the dilution in sugar water required for a group of trained tasters to just barely perceive (as a panel) the heat of a chile preparation. The Scoville rating today is obtained by high pressure liquid chromatography, and is NOT a subjective measurement. The Scoville measurement is an actual scientific measurement of the amount of capsaicin contained in the pepper. Note that although there are at least 5 kinds of capsaicin (or capsaicinoids) contained in a pepper, the liquid chromatography measures these all at once. Scoville units Names 0-100 Bell Sweet Italian 100 - 500 Peperocini Cherry 500 - 1000 New Mexico 500 - 3500 Anaheim 1000 - 1500 Pasilla Poblano Ancho 1500 - 2500 Rocotillo 2500 - 5000 Chipotle Guajillo 5000 - 7000 Jalapeno 5000 - 10,000 Wax 6000 - 10,000 Serrano 30,000 - 50,000 Cayenne 200,000 Scotch Bonnet 300,000++ Habanera