Peppers have capsaicin throughout most of its fleshy parts. The seeds of a pepper do not produce capsaicin. The highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached.
Because of this, "de-seeding" a pepper is a less effective method to taming its heat. A more effective method is to not use as much of the inner fleshy pith.
Over time, peppers have evolved to grow these chemicals as natural deterrents to animals and fungi. Most birds do not have the typical kinds of taste receptors and nerve endings that other animals have, which is why they are largely resposible for distributing the pepper's seeds across lands. In most animals, capsaicin is an irritant if not a neurotoxin outright. In a similar manner to our relationship with caffeine, the fatal dose of a chemical like this is quite high compared to the amount we usually use in our foods. While we might be terrified if we ever come into contact with aliens, perhaps they would be equally terrified of us, considering the amount of poisonous strata we brush off for recreation.
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meals4friends