Dark, twisted, mysterious taste: very different from the fruity taste of habaneros and reaper peppers.  Followed by incinerating heat, building up over the next minute or so.  Personally, I like to mix it into barbecue sauce.  Also good directly on enchiladas.  Pairs well with Indian and North African foods too.  Highly recommended.  Scoville 650k estimated from what I have read, so it's about 50% ghost pepper or a bit more.