[akavi]

"The acid"? Capsaicin (the compound responsible for a pepper's "heat") is not an acid.

Also, I've never noticed "black veins" in any peppers I've prepared, including very spicy ones.

[thrwwycbr]

Well, technically, capsaicin is the end of the reaction.

Some might argue that all carbon acid amids are - as the name says - products of carbon acid reactions with ammonia.

At least in a natural, non synthesized, environment.