"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.
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.