Thai peppers are often dried and added to curry pastes which gives them their spiciness and attractive color.
Habaneros have a fruity, flowery aroma with a bit of citrus finish (also very hot) and are great for making hot sauces and spicy salsas.
Ghost peppers (Bhut Jolokia): the record holder in the Guinness Book of World Records as the world’s hottest pepper until 2010 has an intensely fruity and sweet chili flavor which makes them great for making salsas and hot sauces. You can also dry them and make them into a powder and add them to stews or chili pots.
The interesting thing about these peppers is that the heat doesn’t kick in right away — it takes about 30 to 45 seconds. The burning will escalate in the following 10 minutes and start to go away after 30-40 minutes.
Brain Strain peppers: you need only a speck of these extremely hot peppers for an entire pot of chili stew. It has a nice, smoky flavor but you should use them in very small amounts.

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