ers , ▁or ▁loc ules , ▁ ▁of ▁the ▁fruit ▁to ▁which ▁the ▁se eds ▁are ▁attached . ▁ ▁A ▁study ▁on ▁cap sa ic in ▁production ▁in ▁f ruits ▁of ▁C . ▁ch in ense ▁showed ▁that ▁cap sa ic ino ids ▁are ▁produced ▁only ▁in ▁the ▁e pid erm al ▁cells ▁of ▁the ▁inter loc ular ▁sept a ▁of ▁p ung ent ▁f ruits , ▁that ▁bl ister ▁formation ▁only ▁occurs ▁as ▁a ▁result ▁of ▁cap sa ic ino id ▁accum ulation , ▁and ▁that ▁p ungen cy ▁and ▁bl ister ▁formation ▁are ▁controlled ▁by ▁a ▁single ▁loc us , ▁P un 1 , ▁for ▁which ▁there ▁exist ▁at ▁least ▁two ▁re cess ive ▁alle les ▁that ▁result ▁in ▁non - p ungen cy ▁of ▁C . ▁ch in ense ▁f ruits . ▁ ▁The ▁amount ▁of ▁cap sa ic in ▁in ▁hot ▁pe ppers ▁var ies ▁significantly ▁among ▁vari eties , ▁and ▁is ▁measured ▁in ▁Sc ov ille ▁heat ▁units ▁( SH U ). ▁The ▁world ' s ▁current ▁h ott est ▁known ▁pe pper ▁as ▁r ated ▁in ▁SH U ▁is ▁the ▁' Car ol ina ▁Re aper ,' ▁which ▁had ▁been ▁measured ▁at ▁over ▁ 2 , 2 0 0 , 0 0 0 ▁SH U . ▁ ▁Species ▁list ▁S ources : ▁▁ ▁C aps icum ▁ann u um ▁L . ▁ ▁C aps icum ▁b ac cat um ▁L . ▁▁ ▁Hun z . ▁ ▁C aps icum ▁camp y lop od ium ▁Send tn .