the capsaicin in the seeds, the spicy part, is unprocessed. when you add heat through cooking or acid through pickeling it changes the capsaicin.
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Secondid. But hey derek is a proud self proclamed not pepper expert
Yes. Capsaicin is oil-soluble, so when it is cooked, some of it will aerosolize and/or get thinned out in other oils in the food. Likewise, when pickled, the capsaicin is thinned out in the vinegar, which is a solvent.