First time I have EVER seen someone refer to Bhut Jolokia peppers as 'spicy'.
It's all a matter of control. If you take a raw Bhut, pop it in your mouth and start chewing you're going to feel some vicious heat. Take a quarter teaspoon of dried Bhut flakes and add it to a pot of beans and you have a nice dish with just the right balance of heat and flavor. Almost all of our Bhuts get dried, ground up with a mortar and pestle then put up in jars. When I send people seeds I always include a bit of the flakes so they can see what it's like.