What Is The Hottest Part Of A Pepper?

Whether you are whipping up a batch of hot pepper vinegar or a tray of Afterburners, working with spicy peppers in the kitchen is a constant game of making sure the spiciest parts of the pepper stay contained and more importantly – away from your eyes.

Are The Seeds The Hottest Part Of A Pepper?

No. If you have long believed that the hottest part of a pepper is the seeds, you’re not alone – but that is wrong. 

“Surprisingly, it is not the seeds of a pepper that hold all the heat,” explained Smith-Chapman.

While the seeds definitely still hold heat, the expert says that when it comes to the hottest part of the pepper, “the pith is where the highest concentration of the compound capsaicin resides.”

What Is The Hottest Part Of A Pepper?

The placenta of a pepper, often referred to as the pith, is where the capsaicin glands are found. Capsaicin is the chemical compound that makes peppers hot – and should be avoided if you are averse to spicy foods.

According to the National Institute of Health, “capsaicin is not equally distributed in all parts of pepper fruit. Its concentration is higher in the area surrounding the seeds (placental tissue) and this localization is related directly to the role of capsaicin in protecting seed germination.”

So, if you're cutting into a pepper and see the fleshy tissue where the seeds are attached, that is the pith.

3 Safety Tips For Eating Hot Peppers

Important safety tips when working with hot peppers in the kitchen, according to Smith-Chapman:

1. For a more mild heat, remove all the white pith and all of the seeds.
2. Wear gloves when working with any type of hot peppers.
3. Never accidentally touch your eyes.

Capsaicin is hydrophobic so it repels and is repelled by water, this is why water alone does not reduce the burning sensations of capsaicin,” she says.

Are There Parts Of A Pepper You Should Not Eat?

The caylix (better known as the stem) is the only part of the pepper you can not eat, says Smith-Chapman.