Look very closely, it's in the palm of her hand
On a dime
After finally getting my mouth to cool down a bit, I decided to conduct a little research on the heat ratings of my Tabasco relative to other peppers. I found that the pepper industry uses a standardized measurement known as the Scoville unit to rate the capsaicin content (heat) of all peppers. The Scoville scale dates back to 1912 and carries the name of its creator, American chemist Wilbur Scoville.
My Tabascos are rated at a very respectable 30,000 to 50,000 of Mr. Scoville's units. Jalapenos, by comparison, come in at a relatively Arctic 2,500 to 5,000. Serranos are a bit warmer at 5,000 to 15,000. The Habanero kicks things up alot with a rating of 200,000 to 350,000. A Red Savina Habanero can surpass even that, reaching a very painful 580,000 Scoville units. But even that scorcher fails to approach the world's hottest chili pepper. The Bangladeshi Bhut Jolokia (also known as the Naga Jolokia or Ghost Chili) obliterates all competition by registering an astonishing 1,001,304 units on the Scoville scale. Wow! I don't think I want one of those.