I'm not convinced, Shel. Lot's of talk about the Dorset Naga, but nobody's actually seen it. Nor can anyone tell me who did the testing.
I am convinced, however, that there are many chilis found on the Indian subcontinent that 1. have not been tested, and which 2. are hotter than the Red Savina.
BTW, Red Savina is not, as is commonly said, "a form of habanero." Some people want to group all the C. chinense as habaneros. But the habs are identified by their unique pod shape.
Using chilis for culinary purposes can really get complicated. One of the problems is that we do not have a lexicon of commonly understood terms. If a wine lover says a particular brew is "fruity," every other wine lover knows what he means. But chiliheads lack that descriptive language. So communication gets hard.
Another problem is learning comparability. For instance, a chinchi uchu has about the same heat as a serrano. Knowing that, I can substitute one for the other, particularly if I want that underlying flavor of the chinchi uchu. Keep in mind, however, that a serrano is about the size of my index finger, while three chinchi uchu barely cover my thumbnail.  |