To me they’re just hot and the floral qualities are lost. The fatalii is different in that respect- it retains it’s citrus flavors pretty well and is hot AND tastes good.
When I grow the super hots it’s mostly because the seeds are good trade bait for seeds I really want. Most of them really don’t taste very good, some taste like battery acid.
Aleppo should be on that list for people still not familliar with it. I’ve also got piment d’espelette, tap di corti, kurtovska kapija, szegedi 80, Ethiopian Berbere (both red and brown), tunisian baklouti, corbaci, aji pineapple, aji amarillo, yellow scotch bonnet, white Peruvian habanero, cayenne and a few others in the “seasoning peppers” column this year. You’ve got lots of time to look 'em up and find recipes for 'em before I’ll have ripe pods. 
