I've tasted a few grains. It's very hot, no other flavors apparent, hits immediately and then faces, and is surprisingly smooth. I think it will be very nice with pork.
Anyone else tried cooking with it? What do you think?
 I give it six months of being at the top. Then we'll either hear about another variety and/or the results of growing techniques to maximize heat.
 Unlike the Ghost Pepper, which has a very pleasant fruit(?) flavor in addition to the heat. Anyone who wants to tell me about peppers notable for complexity more than heat is welcome to do so.
 I'm looking for somewhat painful fun eating, not an initiatory experience. This can be achieved, even with very hot peppers, by being moderate about the quantity.
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