Which part of a chili pepper is the hottest?

Question

I was preparing a simple marinade for a family backyard grill this weekend using some fresh chili peppers I got on sale at the local supermarket. I prefer using real vegetables instead of those overpriced modern hot sauces that are packed with artificial preservatives and chemicals. Everything was so much simpler before people started putting chemical additives in basic food. Since I am cooking on a budget I want to use the peppers properly without making the food overly spicy. I always thought the seeds were the spiciest part but my relative told me their not the actual source of heat and that its really the white inner membrane. When you cut open a chili pepper which part of it is actually the hottest? Should I scrape out the seeds or the ribs if I want to reduce the heat?

Answer 1

Hello Maria,

Your relative is actually correct in this case. The spiciest part of a chili pepper is indeed the white inner membrane, which is botanically known as the placenta or pith.

Capsaicin, the compound responsible for the spicy heat, is synthesized and stored almost entirely within the glands located in this spongy white tissue.

The seeds themselves do not actually produce any capsaicin. The reason seeds are so widely believed to be spicy is simply due to their location. Because they are attached directly to the inner membrane, their outer surfaces become coated in the capsaicin-rich oils secreted by the placenta. If you were to thoroughly wash a seed to remove those surface oils, it would have virtually no heat at all.

If you want to control the spice level of your marinade without losing the fresh pepper flavor, you should slice the pepper lengthwise and use a spoon or butter knife to carefully scrape out the white inner membrane and the attached seeds. Removing the ribs takes away the vast majority of the capsaicin, leaving you with the much milder outer flesh.

I hope this helps you prepare a delicious marinade for your family grill this weekend!

Answer 2

Slice the pepper in half lengthways to expose the core. The white inner rib or pith contains capsaicin so remove it completely with a spoon before batch prepping. You can leave all the seeds inside your prep containers because their completely mild on their own and add good texture to the meal without adding heat. Once you portion out the chili into glass containers for the week the heat level will drop even further in the fridge because cold temperatures destroy capsaicin oils after 24 hours.

Answer 3

As someone who cooks on a tight weekly budget, ruining an entire family dinner made with precious discounted vegetables is my ultimate recurring nightmare...

From what I have gathered, that pale inner spongy ribbing is indeed the main part where all the concentrated heat is stored! However, whenever I try scooping out only the ribs while leaving stray seeds behind, everyone at the table still ends up coughing??? I am honestly not completely certain if the seeds are truly innocent or if they absorb way too much spice... To be safe, I just scrape both out together, unless you enjoy culinary roulette!