I went to the ISE sports show in Sacramento last month to teach Dutch oven cooking for 4 days. I found a bottle of Bhut powder that was being sold for $30 an ounce. The guy let me do some tasting of other hot powders and sauces to be sure I knew what i was doing with handeling and tasting hot peppers. After passing his tests, he dipped a toothpick into water and flicked off the extra water than very gently dipped the very tip into the powder. It had an aroma similar to chipotle so i wonder if this powder was indeed smoked. There was not very much powder on that tooth pick and knowing what 1.5 million scoville units could be like (mind you I love red savina and scotch bonnet peppers are my fav at .5 million) touched the end of that toothpick to my tongue. the gentleman said it slowly creeps up on you and man he wasnt kidding. I told him it was just like chipotle then he said" give it another minute". I did and the heat came on like that campfire where you warm your feet and dont realize youre melting the soles off your boots then step down and feel the pain. I loved it! gentle warming sensation with no bitterness but a smokey peppery aftertaste similar to a mango. but as that bhut warms up your tongue the heat keeps increasing! I had enough to feel the heat equal to my scotch bonnets and even brought a dried pepper i was cooking with to compare. For those of you interested in growing, I know I will this year it is a pepper that is got the heat and needs to be handled 10X more carefully than a habanero or scotch bonnet. I already ordered 3 plants from cross country nurseries through a link i found somewhere around here. I got to tell ya! 1/8 tsp. is enough for 5 gallons of chili! Fatback Joe! this is the pepper your wife will love you for and its heat!