I have a question for fellow man MJP, as he seems well-versed in the field.
Why does combining various hot ingredients into a dish make the dish hotter than any given individual ingredient in it? Maybe I'm missing something, but it seems to me that combining ingredients with various Scoville levels would result in a dish with a number of Scovilles equal to the weighted average of the ingredients and that you could obtain a hotter dish simply by using nothing but the ingredient with the most Scovilles and producing the same amount of food (like a half pound or something).