The Heat's Heat

Via here, via MT, via FB

And here's a fuller version of the Scoville scale so that you can compare your favorite pepper to getting blasted in the face with a little Standard U.S. Grade FN 303 by the mighty blue of UC-Davis, NYC, or Oakland. Personally, I like a few dabs of Madam Jeanette under my eyelids with my morning coffee.

Scoville Rating	Type of Pepper
15,000,000 - 16,000,000	Pure capsaicin (Unavailable through a natural grown plant and is only synthetically developed)
8,600,000 - 9,100,000	Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, norhydrocapsaicin) (Unavailable through a natural grown plant and is only synthetically developed)
2,000,000 - 5,300,000	Standard U.S. Grade pepper stray, FN 303 irritant ammunition (Unavailable through a natural grown plant and is only synthetically developed)
855,000 - 1,050,000	Bhut Jolokia aka Naga Jolokia (Hottest naturally grown pepper)
350,000 - 580,000	Red Savina Habanero
100,000 - 350,000	Habanero chili, Scotch Bonnet Pepper, Datil Pepper, Rocoto, Jamaican Hot pepper, African Birdseye, Madame Jeanette
50,000 - 100,000	Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000 - 50,000	Cayenne Pepper, Aji Pepper, Tabasco Pepper, some Chipotle pepper
10,000 - 23,000	Serrano Pepper, some Chipotle peppers
2,500 - 8,000	Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper)
500 - 250	Anaheim pepper, Poblano pepper, Rocotillo Pepper
100 - 500	Pimento, Pepperoncini
0	No heat, Bell pepper