While dried chili seeds themselves don't contain the majority of the heat in a chili pepper, they can still contribute to the overall spiciness, especially in dried peppers.
The primary source of heat (capsaicin) is concentrated in the pepper's inner membrane (ribs) and placenta, where the seeds are attached. However, during the drying process, capsaicin can spread to the seeds, making them noticeably spicy. Additionally, dried seeds become leathery and can impart a bitter taste if not removed. Therefore, while not the main source of heat, they can definitely contribute to the perception of heat and bitterness.
In summary, consider the following:
- Main Heat Source: The ribs and membrane of the chili pepper contain the highest concentration of capsaicin.
- Seed Contribution: During drying, capsaicin can transfer to the seeds, making them somewhat spicy.
- Texture and Taste: Dried seeds are often leathery and can add bitterness.
- Recommendation: Removing dried chili seeds is generally recommended to control the level of heat and prevent a bitter flavor.
