How to Prep Chilli and Control the Heat

To control chilli heat, remember that most of the burn comes from the white membrane (pith) and the seeds, not the flesh. Slice the chilli for even heat, and scrape out the pith and seeds to tone it down. A bird’s eye chilli (chilli padi) is many times hotter than a big red chilli, so choose your chilli to match your tolerance.

Knowing where the heat hides lets you keep the fragrance and colour of chilli without setting your mouth on fire, which is the whole point of cooking with it rather than just enduring it.

Step by step

1. Pick the right chilli. Big red chillies are mild and sweet; chilli padi is small and fierce. Adjust the count, not just the type.
2. Slice for even heat. Cut into rings or strips so the heat spreads evenly through the dish.
3. Deseed to tame it. Halve lengthwise and scrape out the seeds and white pith with a spoon or knife tip.
4. Keep it all for max heat. Leaving the membrane and seeds in gives the full punch.
5. Protect your hands. Hold the chilli with a fork, or wear gloves; the capsaicin clings to skin.
6. Never touch your eyes. Wash hands with soap (and a little oil) afterwards; water alone won’t shift capsaicin.

Common mistakes

• Assuming all chillies are equal; one stray chilli padi can overwhelm a whole pot.
• Rubbing your eyes or face after handling, which burns for ages.
• Rinsing your hands with only water, when capsaicin needs oil or dish soap to lift.
• Adding raw chilli too early, losing its fresh fragrance.

Do I need to remove the seeds?

Only if you want it milder. The seeds themselves aren’t the hottest part, but they sit against the fiery white membrane, so scraping both out together noticeably softens the heat while keeping the chilli flavour. Leave them in if you like it fierce.

▶ Watch: How to remove the heat and seeds of a chilli

With your chilli prepped, tell OneToCook what’s in your fridge for tonight’s cook. See the technique glossary for more, and learn how to mince garlic and how to make smashed cucumber salad next.