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Within the fruit, capsaicin is present in the placenta of the pepper, the white pith the seeds are attached to, which we call ribs or veins. To a lesser extent, it can also be found in the other fleshy parts of the fruit. Contrary to what you might believe, the seeds themselves do not produce any capsaicin.

In terms of heat level, I consider it moderate or milder than hot paprika because it has a distinct earthy flavor and fruity notes that balance the spicy taste.

Origins