CharredGriller - bhut jolokia is from India and Scorpian is from Caribbean. Two different peppers with similar scovillles.
True enough, but the seeds for both are becoming more readily available and with a bit if work most peppers can also be grown almost anywhere. Heck - I'm up in Canada in a 3b climate zone, but I've successfuly grown jalapenos, habaneros, Thai birds-eye peppers, and even red savinas over the years. If I manage to find seeds for bhut jolokias or Trinidad scorpions (which are apparently still hotter from all accounts I've read) I'll try to grow those too.
But I might not need to, either. I've seen both on the shelves in the stores here on rare occasions. We've got a great Italian grocery store chain up here that imports about 50 to 65 different varieties of peppers every year at the end of August and there's an excellent chance that at least one of those two varieties will be there. I managed to score 5 pounds of habaneros a couple years ago at $1.49 a pound, for example, and they're just about ready now to be turned into sauce (been curing for all that time in a strong brine). Maybe I'll get lucky.
Brining habaneros for a few years - that will be a great sauce. I usually mash mine and simmer in vinegar, let come to room temp, cover and let ferment for about a week before I finish off my sauce. Never have had much luck with plants from seeds.
If I could have gotten the Scorpian plants in late May or early June I would have given them a shot. Back in 1983 I lived in new construction rental townhouse in suburban Toledo that was built on a sand dune- developers completely stripped the topsoil and did not replace - sand as deep as I could dig. Had a 4' X 4' space off of my back door, bught some peat, and forget what else to enhance the soil and planted 4 jalapeno plants. Got what I called "Russian Roulette" peppers - some had very little heat, some were normal jalapeno, and some were way above. Got enough peppers to can 1/2 dozen or 8 pints. Fun to watch those who tried get a really hot ones.
Grow a lot of medium hot Hungarian Wax peppers in northeast Ohio where I'm originally from. Like to go back and can with my Dad, brother, and nephews. We did 3 bushels 2 years ago. Found a gypsy pepper, similar to the Hungarian Wax but smaller and sweeter, in my local produce store a month ago. I'd never seen them before so I bought six to try them out. Cleaned and sliced and stuffed in my last jar of brine from the two year ago wax peppers. Tasted them tonight and they are good. Bought another 18 peppers and have them in a different brine - I get to try them next Saturday. Like the Hungarian Wax in Ohio, the Gypsy must have a very short season because I only ever saw these peppers the two times I bought them. Wish I'd bought a bushel and canned more because I won't get to Oio for pepper season this year.