From The Economist:
But for the real “heat geeks”, even that is too tame. Tesco, Britain’s biggest supermarket chain, recently added a new pepper to its vegetable shelves: the Dorset naga. Inhaling its vapour makes your nose tingle. Touching it is painful; cooks are advised to wear gloves. It is the only food product that Tesco will not sell to children. By the standards of other chilies, it is astronomically hot. On the commonly used Scoville scale (based on dilution in sugar syrup to the point that the capsaicin becomes no longer noticeable to the taster) it rates 1.6m units, close to the 2m score of pepper spray used in riot control. The pepper that previously counted as the world’s hottest, the Bhut Jolokia grown by the Chile Pepper Institute at the New Mexico State University, scored just over 1m. That in turn displaced a chili grown by the Indian Defence Research Laboratory in Tezpur, which scored a mere 855,000. The hottest habanero chilies score a wimpy 577,000.That just blows my mind right there.