I am not sure if this is the right place to ask this, but I have noticed that the heat in peppers seems to "manifest differently" depending on the kind of pepper. Some linger longer, and some are shorter lived. Some, like ghost pepper, "sneak up" on you, and others, like habanero in my opinion, are immediately spicy without remorse. I know the heat in peppers is chemically the same, being caused by capsaicin, but is there some reason for this observation or am I perhaps losing my mind? Or maybe it's just on a per pepper basis?