> I think that they may have developed a less hot variation, because I’m seeing a lot more habañero-based stuff in regular consumer space.
You can vary the heat by how much rib you keep in, without effecting other flavor elements notably (the heat is mostly in the rib, the rest of the flavor is mostly in the flesh), and, because flavor is often nonlinear and affected by what else is included, you can also often reduce how much of the main pepper you use to vary heat while retaining other flavors. Or, if you are trading on the name and not the actual flavor, you can just ise less of the named pepper and still trade on the name, which is fairly common.
You can vary the heat by how much rib you keep in, without effecting other flavor elements notably (the heat is mostly in the rib, the rest of the flavor is mostly in the flesh), and, because flavor is often nonlinear and affected by what else is included, you can also often reduce how much of the main pepper you use to vary heat while retaining other flavors. Or, if you are trading on the name and not the actual flavor, you can just ise less of the named pepper and still trade on the name, which is fairly common.