Granted, my peppers were farmed in California, not India, but they should be well within an order of magnitude of its variety's rating.
Actually, they shouldn't necessarily. All chiles, are very sensitive to the environment they are grown in. Even trivial changes in temperature, humidity, and soil pH can affect the heat of the chile. The Naga Jolokia in particular can be at least as low as 500,000 Scoville units. The hottest one has been recorded at over 1 million. Many American growers intentionally grow them much milder than those found in India; this makes them much easier to sell.
The Scoville scale is a measure of capsaicin concentration. In other words, quantity of capsaicin per fixed volume. Originally, it was measured by a panel of five tasters who tasted a dilute solution of capsaicin oil which had been extracted from a fixed quantity of dried chile. The degree of dilution at which the capsaicin is undetectable is the Scoville rating.
Modern methods use high performance liquid chromatography to precisely the pungency units of a chile, this is equivalently the parts per million of capsaicin. Multiplying the pungency rating by 15 gives you the equivalent Scoville rating.
What does all this mean? Well, since it's a measure of concentration it's important to realize that by eating one chile or 20 chiles the concentration doesn't change. However, with more chiles you are exposing your mouth to a greater quantity of capsaicin. If this is what you mean by "intensity" then sure, it's more intense with an increase in volume. Personally I think of intensity as concentration instead of volume.
Those paragraphs should answer your question overall, but I'll go through your list just the same:
- The intensity is the Scoville rating. Again, intensity to me equates to concentration.
- The capsaicin is most concentrated in the seeds, so chewing them will release a greater quantity of it.
- Not that I am aware of.
- Not sure what you mean by cooked down, but yes both volume and concentration affect the quantity of capsaicin.
- A larger fruit of the same Scoville rating (concentration) will contain a larger amount of capsaicin.
- Yes, the capsaicin concentration is seven times greater.
- Yes that is a reasonable use.
Unfortunately...I think that other answer gave some dangerous information.
Sticking a raw pepper in oil and letting it sit out is dangerous. Not only could the moisture cause mold apparently but sticking something like that in oil runs the risk for botulism.
You could reduce the risk of mold by using dried peppers, but botulism is still there.
Best Answer
If you want it to 'release its flavour' you need to either add it much earlier (with onions/ginger/garlic/whole spices) or make a temper to add at the end.
If it is a recipe that's suggesting you add 'at the end of cooking', then I'd say that's more of a garnish like fresh herbs, you should perhaps slit it but not worry about cooking it through.
If you do want it to cook slightly towards the end, then just slit and add as above, but wait for it to discolour and wilt slightly. By this point you probably have separated oil on the surface, so it can cook in that no problem say 2-3 minutes.