Things taste better when you use peppers that have flavor other than "ow"
honestly with you on this one. But I think everyone's perception of where to draw that line will be different. I've had a lot of good ghost pepper based sauces, but I think a lot of people would say that's well into "ow" territory. Habanero is also excellent, and depending how its prepared can be quite spicy.
I think ghost pepper is fine and can add a unique flavor but it's really quantity dependent
for me the perfect level of spicy is at the level of a hot paprika, like how I've been making the cajun food for work. I get that feeling of warmth, a lot of smoky pepper flavor, and I can always make it a little spicier with some cayenne. I get good enough reviews from my Turkish and Mexican coworkers and I think if I made it any spicier a majority of people would just refuse to eat it lol
honestly with you on this one. But I think everyone's perception of where to draw that line will be different. I've had a lot of good ghost pepper based sauces, but I think a lot of people would say that's well into "ow" territory. Habanero is also excellent, and depending how its prepared can be quite spicy.
I think ghost pepper is fine and can add a unique flavor but it's really quantity dependent
for me the perfect level of spicy is at the level of a hot paprika, like how I've been making the cajun food for work. I get that feeling of warmth, a lot of smoky pepper flavor, and I can always make it a little spicier with some cayenne. I get good enough reviews from my Turkish and Mexican coworkers and I think if I made it any spicier a majority of people would just refuse to eat it lol
not sure I've had a hot paprika
cooking for a group is definitely different. Better to just offer sauces on the side in that case and make it to a lower spice level