Как человек увлекающийся, немедленно после дегустации Ханаковского супер-соуса бросился изучать соответствующую литературу. Вот что выяснил:

The Scoville scale is a measure of the "hotness", or more correctly, piquancy, of a chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucus membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point. The scale is named after its creator, American chemist Wilbur Scoville.

Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin[4]
9,100,000 Nordihydrocapsaicin
2,000,000–5,300,000 Standard US Grade pepper spray [5]
855,000–1,041,427 Naga Jolokia [6][7][8][9]
350,000–577,000 Red Savina Habanero
100,000–350,000 Habanero Chile [10], Scotch Bonnet [10]
100,000–200,000 Jamaican Hot Pepper [5]
50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper [10], Tabasco pepper
10,000–23,000 Serrano Pepper
7,000–8,000 Tabasco Sauce (Habanero)[11]
5,000–10,000 Wax Pepper
2,500–8,000 Jalapeño Pepper
2,500–5,000 Tabasco Sauce (Tabasco pepper) [11]
1,500–2,500 Rocotillo Pepper
1,000–1,500 Poblano Pepper
600–800 Tabasco Sauce (Green Pepper) [11]
500–1000 Anaheim pepper
100–500 Pimento [5], Pepperoncini
0 No heat, Bell pepper [5]

Приятного аппетита!