I just came back from a local chili festival where I was able to taste the ghost chili for the first time. My favorite by far was a dark chocolate and toffee brittle with ghost chili. You can absolutely taste the difference between the ghost chili and habanero. I was surprised at how different the flavors are, but folks who aren't used to using different chilis may not taste the variation. Thanks for the advice, as my husband's immediate reaction was "Let's fry some up with eggs tomorrow." I thought...let's not.
I also suggest, for anyone wanting to get the heat and flavor from chilis without using what may be a chili that's too hot for them-- chili vinegar. Just pack a jar (or a bottle if you want a nice display) with as many chilis as you want, top with a mixture of red wine and apple cider vinegar, and pop it in the fridge. Let it sit for a few weeks before using it. The flavor matures with age.
Lots of folks will tell you to throw it away after 6 months. I just keep topping off the vinegar after I use more than a third of the jar and have kept different jars of pickled chilis like this for upwards of 16 months. When I feel the chilis have been hanging around too long, they become hot sauce. Use the vinegar in everything from salad dressing to marinades to sauces.