The burning sensation that engulfs your mouth when you eat a chili pepper is caused by the extremely pungent compound capsaicin. In 1912, Wilber Lincoln Scoville devised a system for ranking the relative spiciness of different peppers based on the degree of dilution necessary for a panel of taste testers to no longer feel the “heat” when sipping a pepper extract. The higher a pepper’s measurement in Scoville units, the hotter it is. What are some of the world’s hottest peppers? Discuss