Why do bug bites increase spice?
If you cut open peppers, you can see the black veins which were bit by bugs, those are the ones containing the carbon acid.
A better way to protect them against virusses but not against bugs that won't harm them is by combining the top of peppers with the root of potatoes, and by using moss to heal the cuts where you combined them (e.g. with a toothpick)
Of course that won't work on an industrial scale, hence them favoring pesticides.
Also, I've never noticed "black veins" in any peppers I've prepared, including very spicy ones.
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.
Happy to be proven wrong if you have sources saying otherwise, but I’m quite certain this is the science behind it.
There is every reason to expect that a plant's defenses against predation will be more active the more predation it experiences.
> This is basic Darwinism vs Lamarckism, evolutionary pressure vs the idea of inheriting acquired traits.
Considering we're only talking about one plant, and not an ancestral line of plants over time, you appear to be pretty badly confused.
Note I'm not any kind of qualified to talk on this topic. I'm sure someone can give a better & more accurate answer!
Then a certain species of primate decided "Grug inflict pain on self, makes Grug happy" and the rest is history.