I see you haven't met the Pizza pepper. It's bred to be perfect on pizza and by god does it do the job. I grow it every year and when it's fruiting, it's pizza season.
Lame: Insulting people about how much capsaicin is on their food. Cool: Insulting people about how many ions are on their food. "Oh, using some NaCl there? Loser. Don't you know Na2S has twice the Na+? Guess your ethnic group can't handle real salt."
for certain dishes i'm right there with you. but dried bird's eye chilies are irreplaceable to me. in a sophie's choice situation i'd have to let go of the poblano, with a tear in my eye (from picking at a stray eyelash before washing my hands properly). hopefully it won't come to that.
Since I started becoming more aware of pepper varieties, the two that have stood out to me the most are the poblano and the scotch bonnet. Both just incredibly flavorful!
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The next was Alpine Poblano from Adaptive Seeds (don't seem to have it now) spicier than some and grows nicely in my Canadian season.
https://wildmountainseeds.com/product/alpine-poblano/