The Scoville scale is a measurement of the heat of a chilli. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. Capsaicin is a chemical that stimulates the nerve endings in the skin especially the mucous membranes. The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. Contrary to popular opinion, it is not the seeds that are the hottest part of a chilli, but the white pith that surrounds them and runs in thick veins through the pod. Fresh red chillies are two to three times hotter than green fruit, and dried pods are between two and ten hotter than fresh pods. Below is a table from wikipaedia to show you a basic list. However i have recntly found a very cool american website with a picture based list for you to check out. http://www.scottrobertsweb.com/scoville-scale.php
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This article uses information from: http://en.wikipedia.org/wiki/Scoville_scale