If maximizing capsaicin intake is the primary consumer goal, which pepper is the most direct path?

Pure ground cayenne or hotter peppers

When the main objective for consuming pepper is specifically to maximize the intake of capsaicinoids, the most efficient approach is to select varieties inherently known for their high heat levels. Pure ground cayenne pepper fits this description perfectly because its concentrated form delivers a higher dose of active ingredients per pinch compared to milder alternatives. Hotter peppers generally rank higher on the Scoville Heat Unit scale precisely because of this elevated capsaicin load. Choosing this route is described as the most direct path to harness the benefits associated with capsaicin, such as metabolic support, rather than opting for peppers where these compounds are naturally lower or diluted in a spice blend.