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So in the long term, it might be more vigorous and productive?

One of my Brazilian Starfish starts just popped up with three seed leaves.  I've never seen this phenomenon before.  Is it good or bad? 

  You might have better luck over on the Pepper I.D. board.

  If you cut the insides out, they will lose most of their heat.  That's how peppadews are.

Smileyguy has an Aji lemon x tepin cross that looks about the right size, but it might be a little too hot.  Maybe a red cherry pepper would work.

  So the later leaves will be longer and thinner?

  The leaves do look like those of the Aji starfish, but the person I bought the seeds from doesn't sell that one.

  If you sold anything I could handle, I'd give your store a try.

  That's pretty close to my guess, baccatum x chinense.  Most of the pepper seeds I've planted have turned out to be something other than what they were supposed to be, even though they've come from reputable vendors.  Is this normal?

In an effort to get a head start, I planted this seed a couple of weeks ago.  The packet said it was an Aji lemon drop, but the leaves are broad and almost heart-shaped, while all of the pictures I can find online show plants with much narrower leaves.  I know it's a little early, but what do...

I live near you, and could just give you a sample of what I have: 7-pots, tepins, Tobago Scotch bonnets, and Brazilian starfish.

Brazilian starfish are hardly hot at all, but they taste a lot like apples.

  And puns, apparently.

I just noticed that you're in England.  Maybe your grocers carry better varieties than ours do here in the US.

  I once fed a squirrel a miniature peanut butter and 1,000,000+ SHU hot sauce sandwich.  The amount it ate would have laid me out for an hour, but that 1 lb squirrel didn't seem to mind.  It was a total failure as a repellent.

There are definitely entries that could use more pictures and/or info.  He has contact info on his page.

Cool idea, but I think Chile Man beat you to it.

  On top of that, most commercially grown tomatoes possess a gene that gives them more uniform coloration, but reduces their flavor.

Most of the problem with commercially grown fruit is that it is harvested before it's ripe.

I might know a plant geneticist, though the company he works for probably wouldn't let him use their equipment to do this.  There was a Kickstarter campaign a while back to put the luciferase gene into a plant.  Maybe you could start your own campaign to make 7 million SHU peppers that taste good.