Neil Numb

There's lots of debate about using the Scoville scale as a means to tell you how hot the hot sauce is.

And then everyone's different.

Yeah, you need to send it to a lab to be tested.

Right, okay.

And chilies are not consistent, so you'll buy a batch of Kalina Reapers or any chili, and there'll be some variance in the Scoville level.

There's lots of factors.

But yeah, so you literally, you would have to send every batch of hot sauce to be chemically analyzed if you wanted to do it properly.

It's just too much work and too much expense.

There's no way anyone's doing it.

So now you just go one to ten.

This is rated eight.

And everyone's just guessing, but no one knows.

Unless you put it in your mouth and even then, the humans are not the most subjective on heat.

And also the receptors, everyone's receptors are different and there's...

There's quite a lot of debate about this as well in professional Chilean where some people just don't have the receptors in their mouths to sense capsaicin.

So it's like there's lots of debate about whether these people should be disqualified from professional Chilean.

It's like, OK, too much.

I'll be the judge of that, Ray.

All right, challenge accepted.

Yeah, yeah.