Back in the day, when my stomach was young and I was crazy for heat, I used to grow Thai Bird Peppers. We'd take them, a couple of pounds at a time (yes, we grew a lot of them) to the local sushi bars. This may have been the start of the spicy tuna roll.
The Devil peppers mentioned here are in fact Datil peppers. The renaming is a Haitian thing. I've seen Ghost peppers in a store in Mobay, but that was years ago. They are much hotter than Scotch Bonnets but not as sweet. Currently, the hottest peppers in the world are grown by a lunatic in Louisiana. He's actually reached 3.5 million Scoville units.
