Where is most of the heat in a hot pepper?

The hottest part of a hot pepper is not the seeds, as is often thought, but the placenta – the white, membrane-like part that attaches the seeds to the pericarp inside the pepper.

This section contains the highest concentration of capsaicin, the chemical responsible for the heat of chili peppers.

Which 3 parts contain the most heat in a hot pepper?

1. Placenta (inner wall) :

   • The placenta is the part of the pepper that contains the highest concentration of capsaicin. This white membrane runs along the inside of the chili and contains both the capsaicin glands and the tissue surrounding the seeds. This is by far the hottest part of the pepper.

2. Fruit wall :

   • The pericarp, or "meat" of the pepper, also contains capsaicin, but in a much lower concentration than the placenta. The heat level in this part varies depending on the pepper, but is generally milder than in the placenta.

3. Seeds :

   • The seeds themselves don't contain capsaicin, but they can absorb some heat because they're in direct contact with the placenta. This can sometimes make the seeds feel spicy, but they're not the primary source of heat.

Why is the placenta the hottest?

Capsaicin is produced in the highest concentrations in the glands located in the pepper's placenta. This substance spreads to surrounding tissues but remains most concentrated in the placenta. The capsaicin content in the pericarp and seeds is significantly lower.

What does this mean for eating chili peppers?

If you want to make a chili pepper less spicy, you can remove the placenta and seeds, as these are the main sources of heat. This can help reduce the pepper's heat, especially with very hot varieties like the Carolina Reaper or Ghost Pepper.

If you want to experience the full heat, make sure you don't remove the placenta and seeds, as this part contains the most capsaicin. :-)

Enjoy and Experience your Spicyness!