Chili Powder, with its obvious fiery pungent effect on the taste buds, and rich golden ruby color, also demonstrates other subtle flavors like: fruity; earthy; smokey; fresh flowery and sweet. Chilis show more or less the same aroma components as paprika, but their key agent is Capsaicin. Capsaicin is the agent responsible for the excitingly potent and fiery taste of chilis. Chili powder is a blend of powdered chili peppers, including Cayenne Pepper & Red Pepper and other ingredients: salt; garlic; and oregano. Including Chili Powder in your chocolate concoction, should be deliberated, but if there is a little prankster in you, please "prank" away, but some may just like it that way. Chili peppers, are native to the Americas, and have been a part of the human diet in the Americas since at least 7500 BC. Christopher Columbus was one of the first Europeans to encounter them in the Caribbean. The cultivation of chilis spread around the globe after Columbus. The "heat" of chili peppers is measured in Scoville heat units (SHU). Bell peppers rank at 0 SHU, New Mexico green chilis at 1,500 SHU, jalapeños at 3,000–6,000 SHU, and habaneros at 300,000 SHU. The record for the hottest chili pepper was assigned by the Guinness Book of Records to the Naga Jolokia(from India), measuring over 1,000,000 SHU. Pure capsaicin, measures at 16,000,000 SHU.