Capsicum
The heat in peppers is due to the chemical capsaicin (Isn't that the name of
a muscle pain cream? Yes, and don't eat it.) During the growth of the pepper
pod, capsaicin travels along the membrane of the pod. Depending on the age
and/or maturity of the pepper pod, capsaicin traces may not have been absorbed
completely into the walls (skin) of the pod. This means you could take a bite
into a habanero and taste a sweet/fruity pepper. Take a bite into the vein of
the pepper and get ready to drink the water. The seeds of the pepper do absorb
capsaicin. Just like the skin of the pepper, maturity of the pod does influence
how much capsaicin is absorbed into the seeds.