<< Questions of heat aside, which chiles do all of you consider the best flavored? >> I think it depends on what I am cooking! Certain Chile flavors are better with certain other flavors. Take Thai food you must use Thai Birds or Thai Dragons IMHO. So many restaurants here in Little Thailand/California use Jalapenos as they are much cheaper. The taste is so off! Manzanas, Habanaros, Cayennes, and wonderful Serranos are definitely favorites. I love ripe red Jalapenos and Smoked Jalapenos/Chipotles are at the top of my list for sure. Smoked Habanaros are terrific as well. I also enjoy the Thai Sirichi (thank you Margaret L.), Angkor Sunrise and those "funny cayenne type chiles" from India :-) Those I even like green in some Dals and curries. Bolivian Rainbow is pretty, Qin nice for Chinese stir fries, but probably related to a dozen others. Each year we grow at least 40 or so different chiles and we have our little Chile tastings in the kitchen with sliced freshly picked Chiles. Such fun-love that endorphin rush! LOL Chiles are like tomatoes-so many varieties and flavors- I grow several new ones each year, taste and some become favorites and earn a space next year in the garden. This brings up a point as well. Some varieties of Chiles pair with certain varieties of tomatoes for salsas better than others. I love combining contrasting colors of tomatoes with various Chiles. Take and chop a Granny Smith Tomato with red ripe Serranos and add the lime, cilantro, and garlic----now there is an awesome salsa! Mary-Anne, Moderator TomatoFanatics-subscribe@YahooGroups.com HeirloomGardening-subscribe@YahooGroups.com San Francisco Bay Area 25 miles East of SF USDA Zone 9b Sunset Zone 14/15 "Who plants the seed beneath the sod, and waits to see, believes in God."