▁highest ▁concentration ▁of ▁cap sa ic in ▁can ▁be ▁found ▁in ▁the ▁white ▁p ith ▁around ▁the ▁se eds . ▁ ▁The ▁amount ▁of ▁cap sa ic in ▁in ▁the ▁fruit ▁is ▁highly ▁variable ▁and ▁dependent ▁on ▁gen et ics ▁and ▁environment , ▁giving ▁almost ▁all ▁types ▁of ▁C aps icum ▁varied ▁amounts ▁of ▁perce ived ▁heat . ▁ ▁The ▁most ▁recogn izable ▁C aps icum ▁without ▁cap sa ic in ▁is ▁the ▁bell ▁pe pper , ▁a ▁cultiv ar ▁of ▁C aps icum ▁ann u um , ▁which ▁has ▁a ▁zero ▁rating ▁on ▁the ▁Sc ov ille ▁scale . ▁The ▁lack ▁of ▁cap sa ic in ▁in ▁bell ▁pe ppers ▁is ▁due ▁to ▁a ▁re cess ive ▁gene ▁that ▁elimin ates ▁cap sa ic in ▁and , ▁consequ ently , ▁the ▁" hot " ▁taste ▁usually ▁associated ▁with ▁the ▁rest ▁of ▁the ▁genus ▁C aps icum . ▁There ▁are ▁also ▁other ▁pe ppers ▁without ▁cap sa ic in , ▁mostly ▁within ▁the ▁C aps icum ▁ann u um ▁species , ▁such ▁as ▁the ▁cultiv ars ▁Gi ant ▁Mar con i , ▁Y ummy ▁S we ets , ▁Jimmy ▁N ard ello , ▁and ▁Italian ▁F ry ing ▁pe ppers ▁( also ▁known ▁as ▁the ▁Cub an elle ). ▁ ▁Ch ili ▁pe ppers ▁are ▁of ▁great ▁importance ▁in ▁Native ▁American ▁medicine , ▁and ▁cap sa ic in ▁is ▁used ▁in ▁modern ▁medicine — main ly ▁in ▁top ical ▁medic ations — as ▁a ▁circul atory ▁stim ul ant ▁and ▁anal ges ic