You’ve probably been asked this a lot. Why does every recipe with chilies say to remove the seeds? I’ve never removed the seeds. Am I missing something, or does it actually have an affect on taste?
It’s not so much the taste as the texture. Seeds get between your teeth, don’t add anything to the recipe, and have little heat and no flavor. So why use them? You wouldn’t use the stem, would you? Although some sauce manufacturers do!