Chili 'heat' (actually piquancy) is described by its Scoville
number. The Scoville number is determined by the number of parts of
water it takes for piquancy to be undetectable.
For example, a green pepper is not 'hot' even when taken
straight, so its number is 0.
Scotch bonnet peppers, on the other hand, can be diluted to one
part chili to 200,000 parts water and still be detectable, so the
Scoville number of a scotch bonnet = '200,000'.
Law Enforcement Grade Pepper Spray = 5,000,000 Scoville
units.