Well I have just harvested some Dorset Naga's and they are almost pointlessly hot.
I made some chili sauce with them - roasted onion, toms and two Naga chilis - very carefully chopped.
Then milled and bottled - made over a pint. Even the faintest bit of the sauce is very very hot - two drops in a soup is about it. Seriously hot and i like my food spicey! Not sure what I am going to do with the rest - not sure I need any more heat! ;D