What is your approach to pepper seeds in cooking (chile peppers like Hatch or Anaheim or Poblano, or sweet peppers like Vinesweet Mini or Bell)? Do you try to remove every last one of the fuckers, leave most of 'em in the dish, or try to get most but it's OK if a few sneak in?

Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

1.1K

•

What is your approach to pepper seeds in cooking (chile peppers like Hatch or Anaheim or Poblano, or sweet peppers like Vinesweet Mini or Bell)? Do you try to remove every last one of the fuckers, leave most of 'em in the dish, or try to get most but it's OK if a few sneak in?

I'm on team "mucho pepito". Good source of health

(post is archived)

You are currently inside a comment thread.

Click here to see all the comments (7).

[–] • 1 pt

(edited )

Like most gingers, I have stomach issues with any red pepper from tomato and bell, through chili and serrano. Got off all my stomach meds by avoiding any and all red peppers; paprika is the hardest to avoid, it's in everything but doing so has made my life so much better. I have to make sure I remove any red , so I have to be careful.

Now the green jalapeños and poblanos, I eat the seeds too, so I usually leave it in if they aren't bells.

link

(post is archived)

You can claim this sub in /s/subrequest