Accidentally mixing up jalapeño pepper and olives, running to get some water, wondering why the pain won’t leave the tongue, I asked myself why jalapeño pepper or chili is hot. Which substance makes them taste hot? It’s pretty interesting: the responsable substance is called Capsaicin. Since I’m no chemist I don’t know what Capsaicin exactly is. Anyhow, what’s still more interesting (or funnier): a measure of hotness exists. 
It’s the so called Scoville scale, named after Wilbur Scoville.
I guess I only experienced something around 5.000 of the Scoville rating, comparable to Tabasco Sauce. Just can’t imagine what the Red Savina (Scoville rating of 500.000 and more) would taste like. Damn hot for sure…
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