The school's Chile Pepper Institute said researchers grew several breeds of chile peppers reputed to be among the hottest in a plant science research field and the mature peppers were then harvested, dried and ground to powder.
The capsaicinoids, the compounds that produce the heat sensation, were removed from the peppers and examined. The Trinidad Moruga Scorpion was measured at more than 1.2 million Scoville Heat Units, while the second-hottest pepper, Chocolate 7-pot, was found to have nearly 1.17 million.
"Part of the reason we conducted this research is that rigorous scientific testing is required to ensure accurate determination of super hot heat levels," researcher Danise Coon said. "The Chile Pepper Institute, as the leading authority on chile peppers, was a logical place for this research to be conducted."
Toddler uninjured after being knocked over by Obama family dog
Florida bear attack: Black bear mauls woman's face