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Where have you been? This scientific article from India, Scientia Horticulturae, claims 4.67 million SHU's, page 9 - right hand column - 2nd paragraph:

“Borbhut” is a highly pungent landrace and we observed a significant

variation in its pungency under various treatments (Fig. 2).

Pungency is a major factor of chilli pepper that determines its quality

andmarket value (Gangadhar et al., 2012).In our study,the order

of pungency was found to be as: T5 > T4 = T3 = T2 > T1 (ptrt < 0.001)

both in L1 and L2. Pungency of the chillies grown under T5 (VC

only) was significantly higher than other treatments both in L1

(4.67 × 106 SHU) and L2 (3.02 × 106 SHU). A comparison regarding

the hotness index of “Borbhut” with the popular Habanero from

Yucatan (Mexico) and some other widely cultivated chilli varieties

in India has been presented in Table 10."

Sounds cool! But the owner of the Carolina Reaper, Ed Curry already has another pepper in line and only would release it if the Reaper was pushed from being the worlds hottest pepper. If the Dragons Breath pepper gets the world record be prepared to see HB 56 Death Strain.

http://m.andnowuknow.com/headlines/ed-currie-pucker-butt-pepper-co-tops-carolina-reaper-new-hottest-pepper-hp/melissa-de-leon/45067

This is going to wind up being a huge convoluted mess. Ever since the Ghost Pepper (Bhut Jolokia), it has been one after another claiming the crown next. I suppose you can chase the rumors or rely on an established source for information. The Guiness Book of World Records has been the most respected source for most people. They certified the Ghost Pepper and back in 2013, they certified the Carolina Reaper as the current hottest pepper. It takes a year or two after a strain is finalized and for a strain to become valid, it takes more time still. Years. So, this new plant, which sounds like a single first generation plant will have some time before it is ever ready for testing on an official status.

This goes for all the strains currently claiming the "hottest pepper" crown.

There is a lot of money to be made for any pepper that captures the crown. That is why you have so many trying to lay claim. I am pretty sure Ed Currie has secured a nice retirement with his Carolina Reaper.

After a certain point, what's the point of the spicier peppers?

How else would we get these?> Eating SuperHots Videos

The super hots can have a good flavor, I am a fan of Ghost pepper hot sauce. If you took a bland pepper such as a green bell pepper and used that as a filler and put one or two super hot peppers in the mix I think it would taste good. Also as stated above YouTube is a source of entertainment when people try super hots.

I'm always surprised that people enjoy videos of other people's pain when they eat a picante chile. No accounting for taste.

There couldn't have been much of a fuss for a long time, back when the Red Savina held the record. A cursory search does not reveal if there was even a record before that. I guess it was more of a novelty than the arms race it is today.

Here we are now, 10 years after it was displaced by the Bhut and the modern contenders are about 5x hotter at best, with each new claimant only narrowly edging out the competition and all of it being the more controversial. We can't be too far from a theoretical maximum capsaicin content, seeing how the top claims (verified or not) are nearing 20% the value of pure capsaicin.

What do people do (besides youtube videos) with these hot peppers? If you grow it you would get a nice yield of them. More than you could eat, while enjoying it.

esox07 posted, This is going to wind up being a huge convoluted mess. Ever since the Ghost Pepper (Bhut Jolokia), it has been one after another claiming the crown next.

Yup! I don't expect everyone to read every post in this thread but it just shows what is happening with this "My pepper is hotter than your pepper!". > Pepper Joe Claims a New Hottest Pepper is Coming

At mentioned above, I use them in making hot sauce. They are great tasting peppers and additives such as garlic and onions adds to the body of the sauce. The processing of the peppers tones down the heat compared to a fresh pod that has not been cooked.

The Hab/Bonnet "Field Pepper" hybrids I use in my sauce are likely over 100,000 SHU, but nowhere crazy hot territory. I use a roughly 10:1 ratio of sweet peppers plus fruits to hot peppers by weight and it makes for a fairly hot, but not insane sauce. I guess the Bhut being 10x as hot as my peppers, it'd make for a good burn, but still OK used sparingly.

Could you make your own pepper spray with these?

I would assume so, pepper spray comes in at 2 million SHU. Have you ever handled a pepper then rubbed your eye? I have with a habanero and ghost chili, it's effective at burning and watering the the eyes. But I would not use the pepper to make a spray.

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There is something worse than your eyes!

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"Have you ever handled a pepper then rubbed your eye?"

While mincing up pods making jam a couple of years ago, I catapulted a 1/4" chunk of a red Brain Strain directly into my eyeball. I was using a fork and a filet knife, and I pulled the knife through the tines of the fork too quickly at the "perfect" angle, then, like a slingshot.....WHACK! Square into my eyeball. Of course, it proceeded to migrate up underneath my eyelid while I was trying to get it out. I couldn't get that sucker out for about 20 minutes. I will never EVER forget that day

I think parts too private to be mentioned is what Paul has in mind.

Anyone juvenile enough to imply private parts here probably has rather tender, ah, ...nm...