There are subtle heat and flavor differences between different color pods of the same variety. In my opinion, the brown (chocolate) Bhut seems to be more earthy in flavor with a more intense heat. Yellow Bhuts seemed to be a bit milder across the board with heat and flavor but are still one of my favorites. You can't go wrong with a nice ripe, red Bhut Jolokia though...
I grew a lot of different Habanero's this year, all kinds of colors. It was pretty obvious that the Chocolate ones were by far more hotter then the Yellow, Red or Orange ones. Chocolates have a really spicy aroma, Reds/Yellow spicy and fruity aroma and the Orange ones have a really fruity aroma most of the times. Does it have something to do with the color... I would say yes when it comes to taste maybe but not when it comes to growth behavior. Hope this helps?
Thanks a lot for your opinion RedtailForester & meatfreak.
As I can conclude choco is the hottest comparing the colors.
Question why I started this topic is the huge number of chili varieties on our list and when it comes "which variety is going out", every information counts.
Problem of Bhut Jolokia is (at least for me) smell of sheep wool. Do you smell the same?
I honestly do not have the best palate for distinguishing flavors and smells, but to me they smell slightly floral with an undertone of musk. Kind of like a sweaty armpit dosed in perfume.
In all seriousness, I used to work in agriculture before I became a brewer. Sheep have a distinctive aroma. I've not eaten sheep wool, but understand his perfect observations.
From being a beer judge, I think his palate is amazing. Often we can describe things as 'goaty'. Anyone who's been around goats will understand, without having to lick, a goat
nice to find someone who understend my writing.
So question for now is: does the 3 colors (red, yellow, choco) of Bhut Jolokia have sheep wool smell.
If yes and all I think BJ will be remove from my chili list.
I think that the yellow BJ is much more palatable in flavor than the red, although I'm not a HUGE fan of any red chiles. Much rather have brown or yellow - I think that the taste of chiles has more to do with color than the actual specific variety, although there are most definitely variations by varieties as well (if that makes any sense)