Earlier quoted context omitted.
People go for the heat because it's fun. In my refrigerator right now I have a variety of hot sauces ranging from ~100,000SHU (Scoville Heat Units[1]) to 1,500,000SHU. The 1.5M sauce is way, way, WAY too hot to eat regularly, but it is kindof fun to put it on something and then see if you can get through it or not. I would put it in the same vein as playing two podcasts at the same time and seeing if you can comprehe…
Yeah, I use everything from jalapeno pepper to Carolina Reapers and everything in between at various times. I never make anything that's just plain loaded down with nothing but reapers, but I use a mix of peppers to make things that are really hot but also have a nice flavor. The heat just makes things interesting, but heat for its own sake isn't very interesting to me. You could buy pure, refined Capsaicin, but what…
This year I have been growing Bhut Jolokia (ghost peppers), Habanero, Scotch Bonnet and Jalapeños both in a small greenhouse and outdoors. I afterwards dehydrate the fruits to prevent mold and so I can store them over the winter.
My favourite blend for DIY chili powder is Scotch Bonnet mixed with Bhut Jolokia for both taste and heat.