All logic would say that the hottest part of a chile is the capsaicin glands themselves, since this is where the capsaicinoids are produced. But my buddy says that it is the seed. Which individual part of any chile is the absolute hottest?
A: Hello Chris:
The hottest part of the chile is the placental tissue, where both capsaicin glands and the seeds are located. The seeds only get hot when capsaicin rubs off on them during processing.–Dave