The hottest pepper I ever ate was in Kenya.  I thought it was a very long green bean, and took quite a bite.  Fortunately, while it burned like crazy for 2 minutes, the heat just dissipated.

(By contrast, Habanero "heat" tends to stay with you for a while).

I wonder about the Dorset Naga.  What?  You've never heard of a Dorset Naga? Seems that some Brits have grown the hottest pepper.

I really want to try it, given their assertion that heat wasn't their goal.  'cause, to be honest, the tastiest peppers I've had have been less hot than a Habanero.  The tastiest  have been some of the thai bird peppers, and some of the "Tabasco" type peppers grown on the Panola plantation.