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Peppers; How hot is too hot? (Thunderclap headaches)

I have a pretty high tolerance from when I used to keep trying hotter and hotter foods. But these days I'm tired of hot sauces that are just all pain and no flavour or substance. There's maybe one habanero sauce I could recommend to anyone looking to start out, that tastes pretty good and is reasonably mild for a habanero sauce, versus the tens of other sauces I've tried the past few years.
 
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While I can handle Habanero (scotch bonnets)in small doses, I not would go past that. I love spicy, but I prefer taste. Will not eat something spicy when it causes my body to react in any way it normally wouldn’t. No Carolina Reapres or Ghost Peppers for me.
 
I can eat most stuff hotter than most people I meet, but I do prefer flavour over spicy.

Funny thing though, when I eat really hot (100k+ scoville units) chilis, I get hiccups and throat cramps at the same time. It is quite weird and pretty uncomfortable, so I've practically stopped trying to outdo myself in that area.
 
I like just enough spice to have the sensation -- I like that extra dimension that it adds to the dining experience. But no hotter. I have no idea where my "threshold" is on the Scoville scale, but I'd imagine it's fairly low. A constant searing, but not necessarily painful, sensation is about as high as I can go.

edit -- Hot for the sake of hot is pointless, IMO. But spice with flavor is totally worth it. Buffalo sauce and crushed dried red pepper comes to mind.
 
Tasty: The Art and Science of What We Eat by John McQuaid
I found and recommend this book for those interested in the topic. It's a fascinating and informative read on the history and evolution of flavour, and the science and history of taste. Topics include why humans like (or don't like): bitter, sweet, hot (spicy), salt, and more.
 
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