shule1

You're welcome.

I forgot to mention that I'm also growing Lipstick peppers. They're still ripening, but other than the color, they look a lot like Feher Ozon with a blunter end; plus, they're a little smaller. Feher Ozon seems to be doing better, though.

LOL I like super hot peppers (and I have eaten them, including the full Carolina Reaper). I live in Idaho, and it takes a while for many peppers to mature here in our yard, anyway. I like short-season peppers, or anything that produces a lot of ripe peppers before the first frost. Nevertheless, after my observations this year, I'm confident I could grow most kinds of C. chinense peppers in the future, despite their longer maturity times (with different methods than I used last year, for sure). So, I might try out more super hots in the future (but I'm partial to the earliest ones).

The Carolina Reaper hybrid was supposed to be a true Carolina Reaper, but although it's still very hot, the peppers are shaped like miniature pink accordian tomatoes or something, and they taste like cherries. Unfortunately, I've only had fruit on it indoors. It has flowers outdoors, but I haven't seen fruit on it, yet. I think I needed to transplant it into a larger container than a 5-gallon bucket—and give it more water (it's between my tomato jungle and our squash; so, it's not the most accessible; I think I'll move it soon now that I'm thinking about it). I probably should have started it in our unheated greenhouse like most of my other peppers instead of super early indoors, too.

Although I do like super hot peppers, I also like not-so-hot peppers, and sweet peppers, too. I might be a mutant, but Capsicum annuum actually tastes hotter to me per SHU than Capsicum chinense does (even though C. chinense is supposed to be a *lot* hotter). So, I'm highly interested in the hottest Capsicum annuum peppers. That would be pretty awesome if they ever got to 2,000,000 SHU. They probably will some day.

Evil Jalapenos aren't regular jalapenos. Their description says they're said to be as hot as habaneros. In my opinion, they're anywhere from 0 to 500,000 SHU depending on which pepper you pick from the same plant (the heat in the hottest ones can last a super long time, too).

Every pepper variety is different, though. There are different kinds of heat. I don't really have a preferred heat level (except in the moment), but I do have preferred heat types. I do seem to have adrenal insufficiency, though; so, hot peppers sometimes make that worse (if I eat them a lot, anyway; I think I've mostly just noticed this after eating dried Chile Del Arbol every day for a good while, though, and then I need rest from hot peppers for like a month or two—so, it could be a chemical sprayed on the Chile Del Arbol peppers causing the issues instead).
Even with the hottest peppers, you can always dillute them in cooking, though, if you want. Just watch out for the 7-pot series of peppers. I understand they go a long way.