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Capsaicin Glands: Capsaicin is produced by glands just between the placenta and endocarp. Most concentrations are near the top about where the seeds are. Contrary to popular belief, the seeds do not produce capsaicin although since they are next to the capsaicin glands they do absorb a little.
Exocarp: Exocarp is the term used to describe the outermost layer of the pepper; The skin.
Mesocarp: The mesocarp is the fleshy middle part that typically contains most of the water content and provides structural support for the pod.
Endocarp: This is the inside layer which surrounds the seeds and is usually membranous (not very thick).
Placenta: The placenta is the part where the seeds attach and is mostly formed at the top of the pepper pod.
Seeds: Although the seeds are edible you may want to discard them as they can be annoying to chew. Besides, seeds are not a source of capsaicin and contribute little to the flavor.
Calyx: The calyx or crown is the remanence of the flower or sprout from which the pepper pod began its growth. The structure is usually dry and "leafy" and forms the transition from the succulent pepper pod to the woody stem.
Apex and Peduncle: The apex has the least amount of capsaicin so when you are presented with a challenge, go first and bite a hunk from the tip then let the other person take a bite and feel the heat! The Peduncle is the botanical term for the stem.
The illustration below demonstrates the anatomy of the jalapeno pepper, which also applies to chili peppers in general.
Exocarp: Exocarp is the term used to describe the outermost layer of the pepper; The skin.
Mesocarp: The mesocarp is the fleshy middle part that typically contains most of the water content and provides structural support for the pod.
Endocarp: This is the inside layer which surrounds the seeds and is usually membranous (not very thick).
Placenta: The placenta is the part where the seeds attach and is mostly formed at the top of the pepper pod.
Seeds: Although the seeds are edible you may want to discard them as they can be annoying to chew. Besides, seeds are not a source of capsaicin and contribute little to the flavor.
Calyx: The calyx or crown is the remanence of the flower or sprout from which the pepper pod began its growth. The structure is usually dry and "leafy" and forms the transition from the succulent pepper pod to the woody stem.
Apex and Peduncle: The apex has the least amount of capsaicin so when you are presented with a challenge, go first and bite a hunk from the tip then let the other person take a bite and feel the heat! The Peduncle is the botanical term for the stem.
The illustration below demonstrates the anatomy of the jalapeno pepper, which also applies to chili peppers in general.
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