document: Chili pepper . The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-"N"-vanillyl-6-nonenamide) and several related chemicals, collectively called "capsaicinoids". The quantity of capsaicin varies by variety, and on growing conditions. Water stressed peppers usually produce stronger pods. When a habanero plant is stressed, for example low water, the concentration of capsaicin increases in some parts of the fruit.
question: What is the spiciest part of a chili pepper?