A chili's spiciness can be scientifically measured by calculating its content of capsaicin, the chemical that gives a pepper its bite, and counting its Scoville units. In 2000, India's Defense Research Laboratory (DRL) reported a rating of 855,000 units on the Scoville scale (the scientific measurement of a chili's spiciness). For comparison, Tabasco red pepper sauce rates at 2,500-5,000, and pure capsaicin (the chemical responsible for the pungency of pepper plants) rates at 15,000,000-16,000,000 Scoville units. The previous world record holder Red Savina Habenero contained 580,000 Scovilles __
