Generally speaking, capsaicin is largely stored within the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum.
For example, within our Tango Mango we intentionally added sugary fruits to play along with the delayed heat wave from habanero peppers. These variations can create unique and imaginative sauces across the board when combined with other ingredients that may ‘mask the heat’ initially. Different chilies have different amounts of these compounds, which in turn allows some peppers to hit you all at once and other to hit you in the gut, and even other that have a slow creeping burn that lingers longer than you would probably like. The differentiating molecular structures of the chilies causes the capsaicinoids to react differently each pepper may or may not cause a mouth burn and body endorphin rush. There are over twenty different compounds in most chilies. “Capsaicin” is one of several capsaicinoid compounds found in chili peppers. Let's start by answering the first question and then see where we end up. What the hell is c apsaicin? What the heck are scoville units? These are the questions that keep us up at night. Most of the capsaicin is found within the white pith (membrane) of the peppers. TL:DR: Capsaicin is one of several capsaicinoid compounds found in chili peppers.
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