My husband and I got into them because of Hot Ones, then the Heatonist site. They're a really easy way to add flavor to food

The biggest discovery for me has been how peppers are like wines, with some dry and crisp like the ghost pepper, and others warm and fruity like habaneros. Now that I'm better at surfing the heat, I've found some surprising flavors!
On the upper extreme of what we've tried is Last Dab, which is so hot it gives me auditory hallucinations. So I don't typically have the super hot ones much... that kind of heat makes you useless for about 10 minutes

My favorites for putting on darn near everything are Son of Zombie, Marie Sharpe's habanero, and Secret Aardvark Sauce. On fried tofu or seitan, usually
