A not unreasonable answer, but I've not had any chance to try and collate a list of what they actually are where to source them. Plus it was nice that they had the right amount for one portion, so never any waste.
That happened to me with a stew last week. The bit of the lid with holes in it for shaking through came off with the lid, first I knew of it was when a lot went in. I decided to scoop out as much as I could from the surface and then just stayed quiet. It was fine!
For really super-super-hot use fresh habanero/'scotch bonnet' peppers, the light green ones (not red). Chop up really fine including seeds and add a pinch at a time (no point in chopping up much more than a half-teaspoon at one go). Wash your hands with soap and water after chopping them (peppers and/or hands). Most so-called hot peppers aren't really that hot. These ones really are.