So, I regularly watch youtube cooking videos. Today I had a recommended video that was a guide to deseeding capsicum/peppers.
Why would do that? What is the point in deseeding them? Looking on line I've seen people suggest it makes them less hot... so why don't you just use less or use a less hot variety?
I've never felt the need to do this. If I cook with capsicum or chilli I just remove the stem, dice it up, and throw it in the pot.
It might be because some people don't want to bite on a seed and taste the concentrated chili?
if you want the flavor of the pepper without the all of the heat, or for texture reasons. that's all. knowing someone who's limit for spicey is peppercorn, some people just don't have a high heat tolerance.
and if you do, be careful. i once made stuffed jalapeno poppers and after chopping the tops off gutted/rinsed out the innards with my bare hands. they burned like shit for about 3 hours. peppers can seriously irritate your skin if you handle them so much.
It depends on who you ask, the style of cooking and the recipe itself - typically I remove the seeds simply because of two things:
a) For the dishes I cook, having the seeds ruins the texture, and
b) Since the seeds basically act as a force multiplier for spice, it's difficult to rectify a situation where the dish became orders of magnitude spicier than you intended for it to be. For any other condiment overload, like say, salt, you could just chuck a potato in that bad boy to act as a salt sponge and it'd be no biggie because it wouldn't affect the flavour all that much. For spice, though, you'd need to add some sort of dairy product to have the capsaicin breakdown through the fat in the milk) which may or may not completely destroy the recipe.
Using seeds is something that's okay to do if you're confident of the ratios and the level of spice you need. Otherwise, be prepared to cry like a woman at a matinee showing of the Notebook because you inflicted it on yourself (and your arse the morning after).
Jalapenos are delicious but some people don't like how hot they are so sometimes I sneak them into what I make with no seeds so they get that great flavour with less sweaty white people
Pepper seeds when sauted or cooked in oil at high temperatures become acrid and unsavoury. If you're properly sauting peppers(High heat) then you'd burn the seeds resulting in bitter and acrid flavours in the dish. In my opinion it has very little to do with heat or spice, and more to do with flavour, texture, and consistency.
No one really wants to eat pepper seeds, even when I eat Thai chilli peppers or Serano's, the seeds aren't a part you want to eat even if you're specifically after heat.
the seeds dont actually contain any more spice than the rest of the pepper, they just have a generally undesirable effect on texture.
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