Anyone ever cook with Carolina Reapers?  I grew these one year but honestly they

Not I.  For fresh chillies I use the Thai red and green long narrow chillies that are widely available in the UK, and I find them fine for my palate which prefers Madras but will handle vindaloo when required.  I used to eat Bangalore phal on virtually a daily basis, but after four months my guts rebelled, I dropped right down to bhuna, and have very slowly made my way back up to Madras and vindaloo again.  Morrison's do a wonderful "fabulous flaming fiery phal" which has scorpion chillies [1] in it, but I find that to enjoy it I have to alternate spoonsful of curry with spoonsful of Greek yoghurt.

** Phil.

[1] See attachment.

For BIR, I don't cook with any fresh chillies - the heat is too unpredictable. Might use some as a garnish though, then the eater can choose if they want a little extra heat.

But NOT Reapers (though I am growing some this year for sauces).

Reapers was an experiment that, although successful, I ended up with over 40 fruit, was ultimately pointless.  Stuck to habaneros, Thai chilies and Ghost Peppers last year. Much more manageable.  I smoke some of the habs and ghosts which dries them out so I can crumble them into rice dishes, and Mexican dishes too.  Wrong flavor for Indian curry.  Can