Hotness of peppers

The accumulation of capsaicinoids is also subjected to environmental variables, such as temperature, light, soil moisture, and fertilization level [51]. In general, drought and high night temperatures promote the synthesis of capsaicinoids, explaining the major hotness of peppers gro vn in dry tropical areas compared to those cultivated in more temperate or humid climates. 

The hotness of peppers (unrelated to black pepper [Piper nigrum L.]) is due to various capsalcinoids in the fruit. 

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