Curries are a melange if things not a pepper.

If you want fruity try Serrano.
There are so many different kinds of peppers A very great many of then are fruity and robustly flavorful without the heat.

I like Habaneros because of their really strong fruit flavor. But, they are hot.

I like using a good quality cayenne for general spicy flavor. I used to think cayenne was weak and flavorless, but when I bought a new, fancy brand bottle it completely changed my point of view. I'm unclear about how you cook or what you cook, but here other things I use to bring spiciness to a dishes (I eat spicy food at almost every meal):

- Cholula (bottled sauce and the powdered stuff - the chili lime powder is yummy with roast potatoes). I have a bottle in my drawer at work and it works great on bland eggs (our cafeteria food...) and any mexican style lunch I bring

- Sriracha or garlic chili paste www.huyfong.com/images/oelek.jpg I like to mix it 50/50 with ketchup for fries

- Thai chilis - awesome diced in soup to add a real punch

- Korean black bean chili sauce - amazing amount of flavor from the black bean and heat from the chilis - this is the kind i use www.goldencountry.com/prodpic...0026.gif It's excellent in stir fries, fried rice, and congee

- Pickled jalapenos - I pickle my own and they get HOT For a quick snack I like to make quesadillas with cheddar and pickled jalapenos (of course it's topped with cholula)

- Pepperoncini's in sammiches

I also used to grow my own thai chili's, but my plant died last winter. I'll need to start that up again!

I grew these thai bird peppers last year that were wonderful. I normally don't like hot peppers because they have this strange bitter after taste I can't stand (like jalapenos). These ones are wonderful though. Very spicy (one friend told me they were hotter than the habaneros I grew) and a very pleasant flavor. None of that bitterness, only sweet pepper flavor.