Chillies and a Rant

A chilli loving Brit here.  There's some knowledge too, smaller chillies of similar shape are generally hotter than their larger counterparts (accidentally swapping piri piri for birds eye once helped confirm this rather emphatically).  Slightly crinkly ones can mean scary naga (ghost - tried them) or Carolina reapers (good name, reaper connotates pain or worse).  Scotch bonnets and habaneros look similar, are hot but taste different, love the fruitiness of a scotch bonnet whereas habanero has more citrus flavours.  All handy 'rules of thumb' in the world of chilli and I hope it is apparent that dentifying fresh chillies isn't quite an exact science.

Recently, I bought these:

Hot and not?  How does this work? What's the point?  Surely you wish to know what you are getting yourself (and others) into?  

Let's look further..there's a description..

Wait..what?  All images are the same!  This isn't a chilli identification guide, only telling me some are hotter than others.  I already know this!

Am I supposed to bite all those that look different and determine capsaicin myself without Mr. Scoville and squirts of water?  Maybe there's a chilli identification app I'm yet to find that can determine every scotch bonnet from a habanero? 

(Sheesh, I once read a booklet trying to identify venomous snakes from their non-venomous equivalents and gave up).

How are these chillies to be used?  Thus far there's a bunch of them with no helpful description.  After biting them, should I try using three hot and one not if one of the household prefers milder chilli?  Sounds like it may not be a great plan.

What chillies are there?

We're hotter than not, I reckon.   Plenty of green birds eye, a scotch bonnet or habanero? Plus a fresno?

Let mixed chilli roulette begin.  Thx Britland.  

We should rant more..

German Cuisine