Photo courtesy of Amparo Rios
Huell's hot adventure begins in downtown Los Angeles' Grand Central Market, where we discover some of the spiciest peppers and chili sauces around. But you won't find anything hotter than Moe Newaz's backyard variety of ghost peppers and devil's tongue peppers in Santa Clarita. We also learn about the Scoville Heat Scale, developed in 1912 by chemist Wilbur Scoville, which has become the standard for measuring spicy food.
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