Is The Heat From The Chili Itself, Or Created by Seasonings? For most quality sauces the answer is clear: the burn comes from capsaicin, a chemical naturally produced by chili peppers. But not every spicy sauce relies on fresh chilies. Some manufacturers add extracted capsaicin, chili oil, pepper extracts or synthetic heat agents. Understanding the difference helps you read labels, control heat in your kitchen and choose the right product for your business. Where does the heat come from? Capsaicin and related compounds called capsaicinoids are produced in the placenta and seeds of chili peppers, not in the flesh itself.
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