Above. Quotes: Website 1 “Capsaicin, the chemical that gives chiles their heat, is concentrated around the seeds and in the ribs.” - that’s the membranes Website 2 “Kitchen Fact: A chile pepper's spicy heat comes from the pith and ribs of the pepper, not the seeds” - that’s dumb, bc there are many recipes where you vary seed amount inclusion in order to moderate heat level. Website 3 “Most of the heat in a jalapeño pepper is contained in the seeds. To manage the spiciness they add to a dish, you can deseed them (and it's as simple as scooping them out of the pepper with a spoon!)” - that’s well known. So- bottom line, surprise- people post dumb things. In the end, follow my directions above to maintain flavor but minimize heat. And if you remove seeds and membrane, and wash the pieces in hot water to remove excess oil, you can add more pepper “meat” to the dish for a more chunky chili. ** Edited by reconhokie at 9/9/2023, 10:34:58 AM