What does the spiciness of chillies depend on?
Although it is widespread, the belief that the most spicy part of the pepper is the seeds is absolutely unfounded. The greatest quantities of capsaicin - the molecule responsible for the spicy taste - are concentrated in the placenta, that is, in the white internal part of the fruit.
For this reason, if you want to reduce the hotness of the chili pepper, it is advisable to remove the placenta. It is strongly recommended to work with latex gloves, remembering to avoid contact with eyes and mucous membranes