I could never find a comprehensive scoville scale, or a thorough name listing, seems like there is just too much variation, but here is a basic guide that gives some idea: http://www.cnn.com/FOOD/resources/food.for.thought/veggies/peppers/hot.peppe r.html a while back some one mentioned a site that listed different chilies and their ratings. Could that be reposted, please? Diane