Wilbur Scoville is an American scientist specializing in the study of piperine and capsaicin, two molecules found in pepper and in peppers responsible for their pungent taste.
In 1912, he developed a unit of measurement called the Scoville heat unit, by which he classified all the peppers of the world according to their power.

The cook knows two kinds of chili: the Sweet Pepper or Chili, with a sweet taste, and the Hot Chili or Chili, with the pungent taste.

The botanist knows only one, because for him, chili and pepper, it is the same plant.

Indeed, the majority of the cultivars of these two vegetables are derived from the same wild plant, Capsicum annuum, sometimes with a little "blood" of C. frutescens or C. chinense added, especially in the case of chilli (hot chilli ). And even if we know especially in the pepper the type with large rather cubic fruits (bell pepper) and, in the pepper, with small conical fruits, in fact both can have large fruits or small fruits, round fruits, elongated, conical, cubic or completely misshapen, and both come in a wide range of colors.