For years I have grown my own peppers and made fermented hot sauce at the end of the season. I used to grow 6 or eight plants and get a bit shy of a gallon of sauce. When the peppers were habanero and jalapeno it worked out about right. Two years ago I added a ghost pepper. That years sauce was pretty hot. Last year my sauce was about 50/50 Reaper and Habanero. I don’t need a garden anymore. At the current rate of consumption I have enough sauce to last ten years. This stuff is ONE DROP is TOO MUCH. I can guarantee if ONE slice of the peppers in that burger is Reaper That burger is not edible.
Since I was in the Army I have always put jalapeno slices in my salads. Fresh when I can get them. I had a Reaper pepper that was small, and ripe early and didn’t know what to do with it so I put a couple slices in a salad. Wow! I took everyone of those things out and it was still barely edible just because they had been there. I have never had any dish placed in front of me that I could not eat due to pepper, even in my first Thai restaurant when I told them, “Do your hottest.”
Ghost peppers, Carolina Reapers, and Trinidad Scorpions are all hot. I raise a few Ghost peppers, and have bought some of the Scorpion peppers. A little bit of those goes a long way....