I bought some habaneros from a grocery store recently and I was disappointed that they weren't as hot as they should be. So, my question is, are those same crazy food scientists who dumbed down the jalapeno to make it more marketable to a wide audience working on doing the same thing with the habanero? Is it going to be nearly impossible to find a true, hot habanero in the near future, like it is to find a true hot jalapeno nowadays?
If so, other than growing my own, how can I ensure I get a true, hotter-than-heck habanero? Anything I can look for as a tell-tale sign of a modified chile?