Soft-flesh fruits of Capsicum spp. may constitute a raw material for the production of biologically active foodstuffs. Separating the soft pericarp from ballast parts such as placenta with seeds, cross walls and skin is a mechanical process making it possible to preserve full flavour and nutritional qualities. The research material consisted of fruits of two lines selected from Capsicum frutescens L. x C. annuum L. interspecific hybrids, which differed from one another in the level of capsaicinoids. The content of these compounds was analysed by means of high performance liquid chromatography (HPLC) by determining the level of capsaicin and dihydrocapsaicin in the fruits and paste obtained by the separation of the soft pericarp of the fruits. In the high-capsaicinoid line, the level of capsaicin and dihydrocapsaicin in the pulp was several times higher than in the pericarp. Paste obtained from low-capsaicinoid fruits contained about 50% more capsaicinoids in comparison with the pericarp. Taste pungency was determined with the use of Scoville Units (1000) and reached 22.8 and 103.7 for the fruits and pulp of 34/2 line and 7.9 and 12.5 for 34/4 line, respectively. Biotechnological performance of the fruits, understood as the percentage of paste in raw material weight, oscillated between 31% and 73%.