I respectfully disagree with you there Michi - some of the very hottest peppers have phenomenally distinct flavours. The ridiculously hot moruga is surprisingly clean and delicate in flavour, the 7-pot probably the most overtly fruity of the lot - like a Habanero, but much more intense and satisfying. You‘ll tend to get these flavours first admittedly, gloriously taking therm in as the heat levels begin to build and rise and rise (and rise). Bite one raw whole and I doubt you’ll miss the serious flavour (and the pain after)
That‘s probably most true of the capsicum chinense types of chillies (habaneros, bonnets, superhots) rather than the quicker growing annuums like the Birds Eye. General rule of thumb is that the heat tends to be cleaner and shorter lived with annuums, but flavour and heat levels are much more muted,
Best pepper sauces are the ones made at home, I ain’t able with all this ‘5 pepper‘ and a quart of vinegar economy nonsense really, as much as like a dash of Louisiana style sauce once in a while. Prefer the old caribbean style recipes in the main - a half kilo of pepper, some vinegar, salt and a little water to taste (add onion, fruit, seasoning as required). Let the peppers speak for themselves.