Maybe not by itself, but perhaps as part of a Mole' sauce? I'm with ya, tho'. I eat red chili powder everyday to keep a baseline so that I can enjoy all the other flavors that those spicy chili's offer. I like to grow Scotch Bonnets, and Habaneros. This year I'm hoping to grow Madame Jeanette, a chili in the same scoville range, with lovely fruity notes. Thanks for bringing this up, I just wrote to the farm that I get my Spring starts from, asking that they grow Madame Jeanette. Hee Hee!