Only the seeds of the habaneros I bought are hot - low quality, or simply the nature of chili? I'm a newbie when it comes to any type of chili. I'm alright at eating food with chili, but don't really have any experience with using it.

I bought the one I used at a local supermarket. I first tried eating a small slice to measure its hotness, but couldn't really feel much heat at all. Pleasant flavor though.

Then I tried to eat a small slice with one (1) seed on it, and this time, it was pretty damn strong, I'll admit. But the "flesh" itself was not strong. The food I made (ground beef, crushed tomatoes, onion) was about ~1.5kg total and filled my pan, but when I added half the chopped habanero with ~6 seeds there was not noticeable hotness at all. I didn't notice this until I served since my tastebuds were giving me false readings from the first tasting I did.

So, this lack of hotness, is it because


That's how habaneros work (surprised me that I didn't get any hotness though)
The type I bought was not very strong.
I prepared it all wrong. Extract flavor using oil first?
My supermarket sells non-fresh / low quality habaneros?


Or something else?
I've experimented with growing different varieties of peppers over last decade and found by surrounding one with other types of peppers (sweet, medium or hot) and increasing or reducing water near harvest time you can completely change the heat and flavor of the peppers from that plant. If planted in a pot you can move it around your garden to get different tasting peppers from the same plant throughout the season.