Not to change the subject but that Alamazan Kitchen channel on yt, one went and picked off some home-grown red peppers. I did a little research, and the closest I can find are Italian peppers, found some on that seed savers exchange in Decorah, Iowa.
Speaking of that exchange, they have some interesting varieties. I probably won't be ambitious enough to make watermelon pickles (I was looking for the old Muscatine melons we used to get with the black seeds), but they have a watermelon with an extremely thick rind which would be superb. It's laborious but worth it, are not made the way traditional pickles are and use oil of cinnamon and cloves.
The Italian peppers are pointy with fairly broad "shoulders", some not so much. Laura Vitale on yt and maybe with her mother on a visit to Italy, made some stuffed peppers. Like Almazan, they roast the peppers to where they are very limp and lifeless lol and stuff them, bake them on their sides. Guess I could get used to that.
They were incredibly hot! My Dad ground up some in a blender and you could hold the container at arm's length and the smell would STILL make your eyes water. Just one or two of them would be enough to put the "heat" in a 2 gallon bean soup pot.
The birds would eat them with no problem and I found out later that the heat doesn't affect them. We used to put out hot pepper suet blocks in our bird feeders to keep the squirrels from eating them. They CAN taste the heat and they don't like it.