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At that price, I probably would. At least to see the difference. Perhaps I need to look further afield and see if I can find a cheaper seller.

  Of course it does. Do you really think I'm paying double digits for the good stuff? My two balsamics (red and white) both still contain the actual fruit that they're supposed to, though, while that one has only unspecified "natural flavor", which I really don't like seeing in a sauce.   But...

Hmm, what if he's not actually lying to us then? What if he's just one of those guys who uses "Habanero" as shorthand for "non-Naga chinense"?

  Ok, can I just say, screw the bottle on the right? I mean, props to it for listing the ingredients of its fake cider vinegar but flavouring a distilled vinegar does not make it a cider vinegar and claiming that it does is pretty BS.

All I know is that my PL Bhutlah powder knocks the socks off of any Reaper powder I've tried, with a nice, earthy, almost cocoa-y flavour to boot. I like the pepper, whether it's "real" or not.

  It varies a little bit but I generally like something with a bit of fruitiness to it like an Orange Habanero, Bhut Jolokia Orange Capenhagen or Aji Lemondrop, or something deep and red like the more standard Bhut or the Naga Viper. I'm not particularly fond of the Trinidad Scorpion but can...

Which is why the third option exists:   Peppers 52% (Ghost Pepper 38%, Scorpion Peppers 37%, Reaper Peppers 25%), Vinegar 25%, Carrots 23%.   Personally, though, I tend to prefer a sauce that showcases a single pepper to one made with a blend.

  Link to Ed himself saying Viper? I know the record books briefly stated it but it would end a lot of debate if we had that impossible origin straight from the pepper's grower.

I've not seen a purely dark plant with white peppers but Purple Tigers have nicely verigated purple and white foliage.

I take it you got the red version, then? The green tastes underripe when used in any decent quantity and they still charged that much plus shipping for it.

Wish I could help you find it but I have literrally zero idea as to where I saw the Reaperlah and googling the name turns up nothing.

Found the candying recipe that I vaguely followed: http://thehotpepper.com/topic/18572-candied-jalapenos-habaneros/ And a longer one that gives whole peppers: http://www.fieryfoodscentral.com/2008/07/06/candied-capsicums/

I've eaten chocolate coated candied Naga and it's genuinely delicious. Freakin' hell to cook and definitely not something that I'd want to eat unknowingly but wonderful flavour and a pleasant heat if you only eat it by the nibble. You have to remove the placenta, so it will lose some heat in the...

Looking like strawberry is one thing but does it taste like it? If so, it'd make some excellent jam, whatever its heat level.

  I am well aware. I just didn't have any superhot examples coming to mind.

Lemondrop powder, for example, tastes very different to fresh Lemondrop. Both are good but I would not use one as substitute for the other.

I get cramps and I've had things fail to stay down but day 2 is very rarely an issue for me. Last time I remember it being one was about a year ago when I added half a bag of Pequins to a curry and still got little heat. Turns out I just wasn't chewing enough...