Finding the perfect chilli

Last year I saved seed from what I thought was the perfect chilli. By that I mean one which has the right amount of heat for my taste and one which can be used either whole and green in say a vegetable curry or chopped and red in sauces and marinades.
The bonus with this one is it dries well even on the bush and produces enough for year round use.
Don't know what variety or origin this one is but would be interested to know.