Pungency in chillies is due to the presence of

The correct answer is B. Pungency in chillies comes from capsaicin, a non-volatile alkaloid of the capsaicinoid group. It is produced mainly in the placental membranes (the white pith holding the seeds), not in the seeds themselves, which is why removing seeds alone does not remove the heat. Capsaicin acts on TRPV1 receptors in the skin and mucous membranes, producing the burning sensation.

• Lycopene is a red carotenoid pigment found in tomatoes and watermelon. It has no pungent property.
• Carotene is an orange-yellow carotenoid, a precursor of vitamin A. It gives colour, not heat.
• Anthocyanin is a water-soluble flavonoid pigment responsible for red, purple and blue colours in plants. It is not pungent.

Capsaicin's use in topical analgesic creams and its link to the TRPV1 receptor make it a useful Biology and Science and Technology point for Mains, especially in pharmacology and pain management.

Trap: Aspirants often link the bright red colour of chillies with pungency and pick a pigment. Colour and heat are chemically unrelated in chillies.