Doni sali peppers are grown on many islands in the Pacific. They are a bird pepper not unlike bird peppers grown elsewhere. One sees them on Guam and especially in the Marianas. Tinian (Marianas) started a festival highlighting them a few years ago that occurs in October.
I like cayenne in gumbos and similar things where I'm looking for heat but little flavor. I never use it in rubs because I'm more interested in flavor or heat and flavor, For the same reason (lack of flavor) I rarely use paprika. Though it can be useful to bulk up a rub and I sometimes include it for this reason, imo paprika's flavor is too subtle for smoked meats and it doesn't stand up well to long cooking.
For many of the rubs I make for barbecued meats I like (in various combinations) New Mexico hot or extra hot, Aleppo, guajillo, ancho, piri-piri, aji amarillo, powdered ripe jalapeño (but not the green, though I do use green in some Q and non-Q sauces), and a few others.
I love chipotle and smoked paprika but rarely use either in rubs for barbecue but I do use either or both in Q sauces where I want a smoky element as I do not like Liquid Smoke. I also use them in rubs sometimes for quick-grilled meats where I want pronounced smoke notes but will be cooking quickly over lump.
My 2 cents.
