The pungency of a chile pepper is measured in Scoville heat units (SHU). In 1912, Wilbur Scoville, chemist, developed a test to measure the spice content of a chile pepper. Today, researchers use HPLC (high performance liquid chromatography) to measure chemicals in the peppers that produce heat. What chile pepper is really the hottest and which one measures at zero on the SHU scale?
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