View Single Post
Old November 14, 2016   #8
dmforcier
Tomatovillian™
 
dmforcier's Avatar
 
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
Default

Quote:
Some of mine I strain, and some I leave the seeds in for more heat.
The seeds are almost completely devoid of capsaicin. The concentration is in the surrounding tissues. After cooking or processing, where the seeds are separated from the placentas and cross-walls, you can remove the seeds without any loss of heat or flavor.

Personally, I don't like pepper seeds in my food and generally seed them before cooking.
__________________


Stupidity got us into this mess. Why can't it get us out?
- Will Rogers


dmforcier is offline   Reply With Quote