In Cambodia we have these "bird's eye chilis" [1] and they're included in many dishes. How do these compare to some of the other chili peppers and sauces discussed here? I do have a high tolerance for heat (it's no problem to eat 20-30 of these in a dish, or eat them raw) but I'm not sure I could characterize their taste in any meaningful way.
It says I'm disconnected after a couple seconds too. Also, like most browser games, it manages to rev up the fan on my fairly modern laptop almost immediately.
[1] https://en.wikipedia.org/wiki/Bird%27s_eye_chili