If you're used to Bhut Jalokai you grow immune to it's spiciness over time. My wife's from Nagaland, and we used to have it with practically all our food for years (as a chutney/salsa). Then, one day we ran out of the chili - during covid, I think, and our taste buds reset. 6 -12 months later when we restocked, we'd lost our immunity and our tongues, and innards would burn with just a taste, and we finally understood why guests were so reluctant to dine at our place!!
I used to grow them too, and had a number of plants that fruited well, and thrived on my balcony in Pune, until I let a white fly infestation get out of hand.
The peppers tasted just the same as the ones from her home town, and were not too hard to grow.
I had the most success starting seeds by first soaking them overnight in a diluted dish soap solution - to weaken the seed coat, and kick start the germination process. I didn't buy any seeds, just used the ones that were inside the chilis.
