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Fish pepper, Buena Mulata, CGN21500, both the White and Purple Chupetinhos, and Barra do Ribeiro.

  I agree, your plant looks a little different to me than the Fish peppers that I have seen. This is one I grew a few years ago:       And here is a photo of the color changes the pods go through, from Wikipedia:     My Fish pepper plants often had some white coloration on the branches, stems...

"However, the Armageddon – which currently reaches 1.3 million on the Scoville scale"   OK, but the current record is 1,641,183 SHU, The Armageddon has a ways to go to beat that. This reminds me of when the UK media was hyping the Komodo Dragon and Dragon's Breath peppers. Those seem to have...

So sad to see such a terrible thing happen to good people.   For anyone who wants to help, AJ has a donation page:http://www.ajdrew.com/product-category/subscriptions/

At first I was also thinking Goat's Weed, but the pods shown in the photos seem slightly shorter and less tapered/pointy than I am used to seeing on a Goat's Weed: https://thehippyseedcompany.com/product/goatsweed-chilli/   Then again, I am just eyeballing a picture. Maybe the OP can tell us the...

It appears to be a Pequin pepper. There is a short description and some nice photos here: https://www.cayennediane.com/peppers/pequin-pepper/   Pequins grow wild in Mexico, and are harvested commercially there as well, which also seems to fit with your description of these being sold at flea...

  Never say never. Your tolerance will build if you keep eating very hot peppers like that.  :)   What did you think of the flavor? The Yellow Moruga is one of the best-tasting hot peppers IMO.   You should try a red Scorpion, when you feel ready. I think you will find that the Red Moruga is...

  Habaneros come in many different colors, not just orange. Red, orange, yellow, chocolate, white, black, pink, peach and purple habs are all available. I see three possibilities for what your plant may be:   1. It is a red habanero of some kind.   2. It is a cross.   3. It is some other pepper...

  Both, actually.  :)  The X at the end of the name like that typically means that it believed to be a cross, but the identity of the baby daddy is unknown.

A very interesting cross! I look forward to seeing how it turns out for you.       It is not not a placeholder; CGN21500 is a seed bank accession number. The CGN prefix indicates the seed bank in Wageningen, the Netherlands.        I really like both of them. To me, the CGN21500 tastes fruitier...

   Actually, it is the other way around. Chiles are native to the Americas. There is evidence that Native Americans have used chiles for thousands of years. They spread to the rest of the world through the spice trade after Columbus landed in the New World. Today, different parts of the world...

Bonnie orange habs are a variety called "Spartacus", there is a thread about it here: http://thehotpepper.com/topic/55411-help-please-id-this-pepper/?hl=%2Bspartacus+%2Bhabanero#entry1186219

  Is this what you are looking for?  

Yes, all peppers are edible, although ornamental varieties as a whole are not really known for their outstanding flavor. Many of them are fairly bland, and some can even taste a bit bitter. They were just bred and selected more for their beauty than for the heat and flavor of their pods...

Pretty cool looking pepper. A quick google search pulled up more pictures of yellow Lava pods with tails, so perhaps that is not uncommon for this variety.     

You're welcome. Glad I could help.  :)

    It is still a little early in the season, and you will probably have to wait a month or two before the pod harvest starts rolling in. But you might contact TrentL, or simply keep an eye on his site for the start of fresh pod season: lawrenceproduce.com. He is growing quite a variety of...

    Yes, I believe Butch Taylor closed his website some time ago.   You can still get original strain Butch T seeds from Neil and Charlotte Smith at the Hippy Seed Company.   Neil Smith did not create the pepper, but he is the one who named it, grew it out, and then submitted it to Guinness for...

     It looks more like some kind of red Habanero than a superhot variety to me. On the bright side, Habs are very versatile peppers, and most people will find them extremely hot. Just not what you were expecting, unfortunately. 

I think that Yellow Scotch Bonnets would be a great choice for cooking, sauces and powders. Or you could could go with the Yellow Fatalii instead if you want a bit more heat.   Aji Guyana is a really tasty baccatum variety, if you want something on the milder side.