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The seeds and membrane inside a chile pepper are the hottest parts. If you want all the flavor of a chile pepper but less of the heat, it’s best to remove these parts before cooking. To deseed a larger chile pepper such as a jalapeño, use a paring knife to cut off the stem and top part of the pepper. Next, use a small spoon to dig down inside the pepper. Gently twist and turn the spoon to scrape out and dislodge the seeds and white membrane. The chile pepper can now be sliced or diced to your liking. With a smaller chile pepper, such as a serrano pepper, cut off the stem and top part of the pepper. Cut the pepper in half lengthwise. Use your spoon to scrape out the seeds and membrane. Capsaicin, the compound that gives chiles their heat, can linger on your skin, so make sure to wash your hands after working with chile peppers