Science

I’m not sure! What you can do though is use habanadas together with a habanero as a way of diluting the heat. If it’s a saucy dish you can just cook with a small piece of one as needed, then use nadas for the main pepper flavour.

If it’s something like a stir fry then just cut the pepper, remove the seeds, then stir fry with half or two halves of the seeded pepper, then remove or otherwise don’t eat it. It’s common in Chinese dishes to include a very hot pepper that you’re not supposed to eat which just imparts a bit of its heat to the dish (because it’s not chopped up or crushed it doesn’t release too much heat unless really cooked a lot).