Is it a coincidence or design, I don't know. But if I am permitted to cross post from another Pepper website, a person posted the following message couple of days back.
I qote,
Posted by Craig Dremann(craig@ecoseeds.com) on Sat, Nov 7, 09 at 1:06
Dear All,
Tepin is a wild plant and not cultivated yet, so the heat varies a lot from year-to-year, depending on the weather and rainfall in the desert.
In Florida, people call it the grove pepper, because before they sprayed the orange groves, it used to grow wild there, and in Texas, it is called the Turkey pepper, because the wild turkeys eat them. Elsewhere they are called Bird eye pepper, or chiltepin.
By comparison, the Bhut Jolokia is one of the hottest large-fruited peppers in the Capsicum chinense group, and it is what I call a surprise-pepper, because when you eat it fresh, it has a thin layer of almost pure heat coating the inside of the pepper.
In general, the red and chocolate varieties of Capsicum chinense (the group of habaneros and Scotch Bonnets) are much milder than the yellow varieties.
And in the garden, to develop the hottest pepper, alway feed them once a month with bone meal, about one cup per plant dug in around the base, and back off on watering and no nitrogen when the fruit is forming and ripening.
I am predicting that the ultimate in hot peppers, the absolute world's hottest pepper, even hotter than the Bhut Jolokia, or the Tepin, etc. will be a yellow Bhut Jolokia shaped fruit, maybe currently growing in Brazil or Bolivia.
I will look forward to whomever discovers that pepper!
Unqote.
Underline is mine.
NJA
I'll be interested to hear what your friends say NJA. Please inform. 
you know you want to tell us 
