Participates in the biosynthesis of capsaicinoids in pungent cultivars of Capsicum chinense. Capsaicinoids, the alkaloids responsible for the heat or pungency of chili pepper, are synthesized from phenylpropanoid intermediates in the placental tissue of chili peper fruit. Can transfer an acyl from 8-methylnon-6-enoyl-CoA to vanillylamine forming capsaicin and CoA. (6E)-8-methylnon-6-enoyl-CoA + vanillylamine = capsaicin + CoA + H(+) Expressed in fruit 20 days post anthesis. Belongs to the plant acyltransferase family.