People always ask: "Do seeds really make it spicier?" The answer is mostly no, but also kinda yes. The seeds soak up capsaicin from the pith, like little sponges. So if you leave them in, you’re adding extra fire.
Here’s my rule: if you’re making salsa or guacamole, seed them. You want flavor, not a cry session. If you’re making chili and you’re feeling brave, leave a few seeds in. Your taste buds will know.
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Rinse the halved peppers under cold water after seeding. It washes away stray seeds and tones down the heat even more. Don’t soak them, just a quick splash. You’re not washing a car.
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Also, if you’re really sensitive, microwave the pepper for 15 seconds before cutting. It softens the skin and releases some steam—but it also makes the pepper a bit limp. Your call, tough guy.
