Capsaicin (Cap-SAY-sin) – is an active component of chili peppers. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached. To get more flavor and less heat, remove the seeds, which have some of the pith connecting or coating them, and the pith that connects them to the pepper’s outer wall.

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