Habanero is about the hottest pepper that I actually like to eat, and they seem to be fine in the Midwest when I grew them a couple of years ago. The reapers seemed to need a year or two to get going.

Regular summer in the Midwest seemed fine, but the first year was unimpressive. They are actually perennials, so this one is three years old; I dig it up and take it inside for the winter. This year was much hotter and for longer than usual, which is why I think it was happy.

I never saw any, and didn't think there were any around here, until we randomly planted some beans that have red flowers. Now we get a bunch stopping by. Perhaps give it a try?

Lol, 1,641,183 SHU. Pure capsaicin is 16,000,000. I am very careful with these.