I started with Tabasco and the like as well as Szechuan sauce. Habanero has a kick to it, but it's nothing now. And long since then, I've eaten enough Indian food to tolerate just about anything. There's two Indian restaurants near me that serve great lamb biryani. At one, I order it the spiciest they'll make it. At the other, I had the waiter bring out the hottest sauce, the stuff the chef keeps in a bottle under lock and key. That sauce had chili seeds in it, and that's where the heat is. That same sauce made me sweat and my glasses fogged up when I ate it. My dad and aunts were with me at the time; one of my aunts couldn't tell if I liked the sauce or if it was hurting me. Next time I go to that restaurant, I'll ask the chef if he makes it in-house. If so, I'll also ask what pepper cultivar he uses. Judging by the heat, it's probably one of the hotter ones such as Carolina Reapers, Trinidad Scorpions, or ghost peppers. And now I'm all about anything made with Carolina Reapers.