I am a lover of spicy foods. National geographic is probably my favourite magazine. You can imagine my joy when in this month's NG there was a short article explaining the rating of the 'hotness' of peppers. They are rated according to the Scoville Heat Unit, which is essentially a measure of the amount of sugar required to neutralise the capsaicin (spicy molecule). The world champ is the Bhut/Bih/Naga jolokia (pictured). It is 20 times as hot as your standard thai chilli!
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