Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.).

Background: The presence of capsaicin, the pungent principle of peppers, is restricted to the fruits of hot cultivars. This compound, which is produced in the fruits' placenta, requires 3 mol of nitrogen to be formed. Hence nitrogen availability may affect pepper pungency through its content in the fruit tissues.