Debunking some pepper bunk

Wow… I get hundreds of comments and emails from my YouTube videos. Some of them are great, others, not so much. I thought I’d single out a few lines from one recent email who was trying to teach me a few things and try to address the common misconceptions that are quite wrong. (the anonymous email will be in italics with my responses to follow)

…a few facts:
1- the heat comes from the seeds, not the skin of the pepper.


This is just NOT true. There is definitely heat “on” the seeds, but it’s not where the heat “comes from.” The heat you taste when you eat a pepper is actually your body’s reaction to the compound capsaicin. Capsaicin is produced in the connective tissue between the seeds and the wall of the pepper, sometimes called the ribs or the placental tissue. If you’ve ever sliced open a hot pepper, you can actually SEE it… it shows up as a golden liquid on those white, fleshy ribs. This capsaicin is found in other parts of the pepper pod too, but it’s only produced in that connective tissue. Seeds have a high concentration of capsaicin because they’re directly connected to that tissue, but it’s NOT where the heat comes from.

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