Scoville heat ratings

When eating hot peppers, if they get too hot, water or soda is the worst thing to drink, it simply expands the heat and distributes it out, alcohol nullifys capcaicin, milk or bread is best, but why put out the fire?
List of Scoville ratings
Pungency values for any pepper, stated in "Scoville units," are imprecise, due to expected variation within a species—easily by a factor of 10 or more—depending on seed lineage, climate and even soil (this is especially true of habaneros). The inaccuracies described in the measurement methods above also contribute to the imprecision of these values. When interpreting Scoville ratings, this should be kept in mind.[2][3]
Scoville rating
Type of pepper
15,000,000–16,000,000
Pure capsaicin[4]
9,100,000
Nordihydrocapsaicin
2,000,000–5,300,000
Standard US Grade pepper spray [5]
855,000–1,041,427
Naga Jolokia [6][7][8][9]
876,000–970,000
Dorset Naga [10][5]
350,000–577,000
Red Savina™ Habanero[11]
100,000–350,000
Habanero Chile [12]
100,000–350,000
Scotch Bonnet [12]
100,000–200,000
Jamaican Hot Pepper [5]
50,000–100,000
Thai Pepper, Malagueta Pepper, Chiltepin Pepper
30,000–50,000
Cayenne Pepper, Ají pepper [12], Tabasco pepper
10,000–23,000
Serrano Pepper
7,000–8,000
Tabasco Sauce (Habanero)[13]
5,000–10,000
Wax Pepper
2,500–8,000
Jalapeño Pepper
2,500–5,000
Tabasco Sauce (Tabasco pepper) [13]
1,500–2,500
Rocotillo Pepper
1,000–1,500
Poblano Pepper
600–800
Tabasco Sauce (Green Pepper) [13]
500–1000
Anaheim pepper
100–500
Pimento [5], Pepperoncini
0
No heat, Bell pepper [5]

http://en.wikipedia.org/wiki/Scoville_scale