Chemicals compounds called capsaicinoids are what give a pepper its heat and the higher concentration the hotter the pepper, according to Cliff Calloway, the Winthrop University professor whose students tested Currie's peppers.
The science of hot peppers centers around chemical compounds called capsaicinoids. The higher concentration the hotter the pepper, said Cliff Calloway, the Winthrop University professor whose students tested Curries peppers.