If you're new to the world of Chili, be aware that the color of a chili does not necessarily represents how hot it is. There can be green killers out there while running across red loosers - or of course vice versa. In 1912 there's been a guy around who apparently put some sience into the issue and out came the famous Scoville Scale. It measures how much of something is in a chili, and the more there is the smaller the survival probability - for the eater that is. Our HeatScale refers to our experiences ..not the Scoville Scale.