One of our Chocolate Habanero varieties tested at 440,000 Scoville Heat Units. Is this consistent with what you are hearing? Also, the chinense ’Yuquitania’ from Colombia has tested at 313,000 SHU. We believe that the ’Yuquitania’ has the fasted heat transfer time on the planet. Have you heard anything about these? We made a sauce (limited supply) using both these varieties together and Lord howdy I think it can keep up with some of the extract sauces. Send me your shipping address and I’ll get a couple of bottles out to you.
I am beginning to believe that generally speaking, the Chocolate Habaneros are probably the hottest variety of any pepper that has been tested consistently. To answer your questions, in the 2001 testing at the Chile Pepper Institute, the Chocolate Brown Habanero from Reimer Seeds tested at 301,065 SHU, which is not as hot as yours, but close in those extreme levels. Check here for the complete results of the 2001 testing. I have not heard any other reports about the ’Yuquitania’ from Colombia, but I know from growing it that it’s very hot. Yes, I’d love a sample of sauce from you (our address is here).