"Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper's punch. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habanero -- the hottest peppers--register a blistering 200,000 to 300,000.Pure capsaicin has a Scoville heat unit score of 16 million." (p.140) From Margen, S. et. al (1992).The wellness encyclopedia of food and
nutrition: How to buy, store, and prepare every variety of fresh food.
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