Peppers’ heat lies in the seeds.
Many recipes using hot peppers often suggest that you can make the dish less spicy by just removing the seeds before adding the pepper to the recipe. However, the seeds actually contain very small amounts of capsaicin, the substance that gives peppers their heat.
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The highest concentrations are found within the white membranes of the peppers, which is where the seeds are. The seeds themselves aren’t hot, but they’re often coated in capsaicin because they sit within the membrane.
Many recipes using hot peppers often suggest that you can make the dish less spicy by just removing the seeds before adding the pepper to the recipe. However, the seeds actually contain very small amounts of capsaicin, the substance that gives peppers their heat.
iStock
The highest concentrations are found within the white membranes of the peppers, which is where the seeds are. The seeds themselves aren’t hot, but they’re often coated in capsaicin because they sit within the membrane.
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