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The hot spicy compound in green peppercorn is capsaicin: (8-methyl-N-vanillyl-6-nonenamide, (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3))

This is found in all kinds of peppers (Piper nigrum): Indian, chily, piment or black pepper.

'Bell pepper' (green, red or yellow, Capsicum annuum) is the sweet cultivar of Capsicum annuum which does NOT produce capsaicin, because of the lag of that specific recessive gen.

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Duane O'Hara

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3y ago

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