Why do scotch bonnet peppers go from the colour red to orange. Is red hotter than the orange ?

I am a former chef and worked in Jamaica, and never found any difference with either colour, the seeds and the veins are were the heat is so if you use them with those inside, no matter which colour you use they are flaming, I have used the other ones the first person said, in dried form and sauce forms, and they are not for the faint of heart, once you can master and tolerate scotch bonnets the whole pepper, then your ready for the Naga's and Red Savina's