Seeds are notoriously challenging to germinate. I have had good experience with soaking seeds in a 10% diluted bleach solution for 5 minutes. Other methods include soaking in hydrogen peroxide. In nature, the hard seed coat is softened by passing through the digestive system of birds. One of my favorite pepper uses is to take chiltepins or Aji Charapita – dry them (dehydrator or naturally) – put in a serving grinder designed for chili peppers. Dried, chiltepin fruit is smaller than a peppercorn and provides a great spicy kick to dishes! Not affiliated in anyway – the AdHoc Pepe is the best grinder I have used. It has a micro plain-like cutting base that easily shaves peppers to a fine powder.
Heat can range ± 30%.
75000 SHU. This is an estimate. Scoville ratings will change based on growing conditions. Rarer superhots may still have genetic instability in heat expression.