The saddest cut of all, at least, in my country's grocery stores, is the fact that the only Capsicum chinense fruit -- and the only appreciably hot pepper -- is so sadly mis-represented by the orange hab: although it has a heat comparable to a Scotch Bonnet or a Genuine Habanero, it has a hideous metallic/salty/bitter taste and after-taste that dis-recommends itself most vehemently....
I've had the pleasure of sampling Habaneros that had that fresh plum/dried apricot fruity fore-taste, that smoky -- yup, literally a hardwood smokehouse flavor --and that caramelised sugar/ maple syrup aftertaste. There is a lot to be said for it...
... but i digress: Coup, i think your brother was brave to merely face the TASTE of the produce-counter habs... let alone the heat of 'em. This is a young fella who hasn't had much of a chance to build a capsaicinoid tolerance, who yet had his game face on and tackled an approximately 200,000 Scoville Heat Unit pepper. Nicely done!
