The capsaicin content in chili peppers, chargeable for the spicy sensation, is largely concentrated within the pith or the internal white membranes from the pepper, and to a lesser extent, within the seeds. Steer clear of Cross-Contamination: Use a clean up, dry spoon or utensil when taking out the spice. https://edwiniwbav.madmouseblog.com/11442303/5-simple-techniques-for-red-chili-pepper-crushed-mixed-with-seeds