AKA: Nakayama Index. Relative "heat" measurement for the pungency of chile peppers, developed by Dr. Roy Nakayama of New Mexico State University. Intended to be more accessible than the Scoville Scale, the 10-point index ranges from the mildest of 1 (exemplified by the New Mexico No. 6, formerly known as the Anaheim variety) to the hottest of 10, the realm of the habanero. Based more upon perceived heat than chemical analysis, the Nakayama Scale is often used by New Mexico cooks and chile growers.