I absolutely love all things hot. I am especially fond of a growing number of hot sauces I can find that don't come with 10% of your daily sodium allowance in a single serving.
Do you have any reading or anything you would recommend for getting into that type of thing? I was also interested in the viability of like an indoor greenhouse/hydroponics setup for growing chilis and things.
However, they thrive in the sun with little water, you can basically set them outside a window and forget about them.
http://i.imgur.com/Axy5nl3.jpg
The soil tomato on the left is the mother. The hydro tomato on the right was 5 weeks old (cloned from the plant on the left) and already well over the side of the balcony railing, loaded with tomatoes. (Note the lid had to be tied down to prevent the tomato-heavy plant from pulling the lid off and tumbling to the ground below.)
Good to know about using a strong fan for indoor pollination. Might have been the missing element last time I tried.
It is a brutal pepper and only the truly exceptional, probably <0.001% of people could honestly say they enjoy it.
I do suggest to someone who may want to try them to use very small amount in cooking so they can enjoy it. I wouldnt want the experience spoiled because it is super hot.
Whatever you do do not touch your eyes etc even after you wash your hands!
Some of the best, hottest hot sauces I've bought have been from little stands at farmers' markets southwest of here (semi-rural area). Some without labels - just a jar of the stuff. The only bad part is trying to go back months later to get more.
Both of those sauces aren't vinegar-forward (like tabasco is), FWIW
I bought two dozen bottles of it after I found it in Belize.