Wow! That's one spicy woman. Do you kiss her after she consumes ghost peppers?
The ghost pepper is one of a whole new group of peppers that have been created in more recent years by crossing Capsicum Chinense (the scotch bonnets) and Capsicum Frutescens (the Tabasco and some of its relatives). The Naga Jolokia is one of those newer ones that falls into that ghost pepper group. They are ugly evil looking little things. These things are substantially (3 to 4 times) hotter than the Red Savina Habanero, and make a Jalapeno look like cookies and milk. Look on the internet and find a hot sauce that uses one of these peppers. Hot sauces get their exceptional heat from fermentation. If that won't slow her down than nothing will. She must have a Cast Iron stomach, or maybe that's a stainless steel stomach. I tried a small piece of a Naga Jolokia once, and boy howdy! Pure unadulterated heat.
Chili Peppers get their heat from Capsaicin oil. Pure Capsaicin oil is 5 - 6 million heat units on the Scoville scale. The bulk of the Capsaicin oil is contained in the gill and seed structures of the fruit. If you clean the pepper of all the gills and seeds, most of the heat will disapear. (That being a relative statement) Also, Police and Prisons use O.C. spray (Oleoresin Capsaisin) for riot control. Typically O.C. spray is "diluted" down to about 1.5 million heat units. If you have ever been hit in the face with this stuff, you are in pain for quite a while.
Chili peppers love heat and lots of sunshine. They also love long growing seasons. I don't know how they would fare in Vermont. And as is the case with tobacco, localized soils and growing conditions make a major difference. Check out the University of New Mexico's website and see what the latest research is on these peppers. I haven't gone looking at chili pepper seed in a long time, but I have gotten exotic pepper seeds from a catalog called "Seeds of Change."
Wes H.