Some of my peppers have what I've been calling "delayed heat".
They have absolutely no heat until you swallow. Then, the heat starts and rises to mild/medium/hot/very-hot intensity.
This heat is associated with stomach and throat symptoms.
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From a biological perspective, it suggests the two aspects of heat are caused by different variations of capsaicin.
So far, I haven't found anyone doing scoville testing that will also report the raw lab results that might reveal a different spectrum of capsaicinoids associated with the different aspects of heat.
@thebiologistisn They recently discovered a molecule which suppresses the heat of a pepper that occurs in summer peppers. I wonder if some of them have that and it's suppressing the response at first?
@Canageek It's definitely possible. I'd read a little about it, but not enough to assess how significant the effect could be.
Others have had "early heat" only, where the pain is just in the mouth. There's no stomach symptoms at all.
The first one of these I noted was the hottest pepper I've ever experienced. I was worried I was going to throw up, but no stomach symptoms ever developed.
The typical superhot peppers have both at once.
It wasn't until I started working with peppers that it occurred to me the two aspects of heat could be separated.