Binshtok et al. theorized that it could be possible to exploit the transient receptor potential vanilloid type 1 (TRPV1) channel, which is sensitive to noxious heat and capsaicin, to selectively ...

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.” ...