I'm not a chemist, either, and all the methodology was, um... only academically interesting to me. But there already are Scoville ratings of peppers. I don't k

I'm not a chemist, either, and all the methodology was, um... only academically interesting to me. But there already are Scoville ratings of peppers. I don't know how those were derived, or whether this guy's methods produce better results. As someone else says, the Scoville ratings aren't always useful, so it would be nice to have some easy test for whether you should pop that thing into your mouth.