What part of the chili is the hottest?
You can control the amount of heat produced from a chili in cooking by careful preparation
Capsaicin, the substance responsible for giving chili its fiery hot flavour, is produced by glands in the stem at the top of the chili pod.
High levels of this substance are thus found near the top of the pod as the chemical flows downwards to the bottom of the pod.
The white inner pith that surrounds the chili seeds contains the highest concentrations of capsaicin.
Removing the seeds and the inner pith is an effective way to reduce the 'heat of the chili' in cooking. This is especially for those who like their chili mild!
Safety:
Chili can cause serious pain and injury to the eyes. Capsaicin spray is used by police!
Wear rubber gloves when cutting hot chilies and wash immediatley after cutting. Avoid wiping the eyes.