I use the best chili pepper in the World.
Although Sanshō is also amazing with white meat and fishes. It’s a common seasoning for unagi eel and oyakodon (chicken & egg on rice) in Japan.
Neither of them are too strong, although Piment d’Espelette gains in spiciness if you boil it / char it during the cooking rather than use it raw near the end of your preparation.
Otherwise, has sesame ever failed anyone? Sesame grains, sesame oil, gold sesame (gomadare) sauce, black sesame sauce, korean kkaennnip ／egoma sesame leaves (more accurately perilla leaves)… Sesame is the miracle seed.