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I've grown the Dorset Naga in the past. Hot as heck and very prolific! Red Brains this year as usual but I dry them and use them sparingly all winter as anyone who eats a whole one fresh is insane or has no tastebuds left! LOL  

I've had Douglahs that were just as painful as the Brains but again it is a personal thing on how we feel pain. Once you hit over a million scovilles, 99.999999999999999999999% of the population is in for a whole world of hurt.

I think in the end we all feel pain differently and certain peppers attack people in different ways. Of course the Reaper, Pepper X, whatever else may be hotter according to tests but I'll be damned if anyone can convince me the pain difference after you hit a million or a million and a half...

My red brains from a few years ago. I thought I was heading either 6 feet under or to the ER. It was awful. People can only feel so much pain and red brains are far more than enough for me. I still get sick to my stomach when I think about it.... we are all crazy! ;)

Sadly, both my Xalapa plants produced peppers with no heat. My colleague from work who grew three plants from the same seed stock reported the same thing. My brain strains and naga morichs grew hot as hades so I'm not sure what happened. All the same, I seeded them and used the peppers in salads...

Several of my peppers are starting to turn red. I am going to pick one tomorrow night once it has a day of hot, hot, hot weather... will update then. Thanks again to everyone for the help with this xalapa!

Will do. I have about 20-25 peppers on each plant so I will leave them be for the next month or so and report back :)

I have no doubt you are right. If there is anything wrong, it is my growing conditions in Canada. Definitely *not* your seeds... just want to make the clear. My fault... :)  Here's hoping things change in the next 8 weeks before the first frost in early-mid October.

I just picked a jalapeno that hasn't grown in length or width in size for the past 8-9 days. It started to have some corking on it and I figured it might be a nice mild early jalapeno to add to my dinner. Photo below.   Unfortunately there is zero heat. Slight jalapeno flavour but just tasted...

Thankfully despite the lobes on the bottom, it would appear my wife is wrong and we have xalapas!!!!!!!!!!!!   https://ibb.co/fHRNn5

CAPCOM: Yes, they were from you directly. And I do understand about being OP. The second plant has peppers now and they are seemingly going to grow in proper jalapeno shape. This is very interesting indeed! I will take photos in another day or two :)

I agree, I had always heard that Xalapa was the landrace jalapeno but I was just letting people know what was on the label of seeds. I have two plants and my second plant just had two flowers fall off today. I will compare the peppers in a few days once they start to grow a bit more but right...

That's what the label said... we'll see what I get! Hopefully it isn't a bell pepper but even if it is, I am sure it will be more tasty that what the grocery store offers :)

I did not know that. Thank you peppamang :) Learn something new every day. My colleague who is growing seeds from the same package showed me a photo and his peppers do not have the same features as mine. Strange indeed! Time will tell.

I'm still crossing my fingers but after all these years of growing when I see lobes on the bottom, it generally means something sweet instead of fiery.

I received seeds a while back from a member here and they were labelled Xalapa Landrace .... apparently obtained from a market in Mexico.   What do you think I have here? My wife is convinced it is a bell pepper... any help would be much appreciated!   https://ibb.co/iAu7fQ

I spent 2 months in Calabria in 2001 living with a friend's family. They lived in a little town in the mountains and this is the pepper that they grew... or something that looks pretty much the same. They were just like a small piri-piri and packed quite a punch for its size.    

Brains are the absolute hottest thing I have ever eaten. So much pain. I can't imagine a hotter pepper to be honest, I know people say they are out there but holy smokes... Brains are ridiculous.

I have heard the black lava is one bad ass pepper though anything stronger than Brainstrain is hard to imagine... those hurt so damn much.

I have never come across Cuban food that is wickedly spicy requiring something like a Brainstrain, etc. Is is fair to say that most Cuban peppers are under 200,000 scoville units?