A lot of cross pollination questions on the site right now. Most years, I grow a pepper patch of mixed sweet & hot peppers - with the two often directly adjacent - and have not observed any heat in the sweet peppers. I don't entirely discount the possibility that crossed seeds might possess some heat... but sweet peppers are not generally eaten without cleaning them. If there were such heat, I would expect to feel it or smell it during cleaning, which has not been the case.

I have sweet red pepper & am interested in your lavender.

i have some freshly harvested seeds from a very hot pepper with heat similar to a Habanero.. but it isn't a C. Chinense. It is Capsicum frutescens, Hawaiian native super-hot. I also have some orange habanero seeds, and a few other pepper varieties I can share. Check my tradelist. :) I would like some Nyagous tomato seeds, or if you don't have those anymore, a SASBE would be ok too.

Do you have experience with fermenting? Just need to know how much detail you need. And what fermenting equipment do you have access to? Basically it boils down to remove stems, chop the peppers (food processor works good), press the mix into a fermenting crock or large glass jar, dissolve 3 T of canning salt (no table salt) per each 5 lbs. of peppers in just enough boiled and cooled water to cover the peppers, pour it over the peppers, and cover/seal the jar (how you seal it off all depends on the types of container you use) and set it in a cool dark place for 7-10 days. Meanwhile I linked a couple of good discussions on fermenting peppers for you with lots of info. Fermenting hot peppers fermented pepper sauce Dave