The severe
heat of red and green chilies is contained in the seeds. Unless you like
fiercely hot food, the seeds should be discarded before using. It is
most practical to wash the seeds away under cold running water. A useful
chili flavoring can be made by storing chilies in a jar of oil. Allow
the hot flavors to merge for 3 weeks before using. chili oil is used to
add a gentle heat to many Eastern dishes.
Chilies are
an important part of Eastern cookery and should be handled with care.
The pungent oils released when chilies are cut can be harmful to
sensitive parts of the skin, especially to eyes and lips. Be sure to
wash your hands thoroughly with soap and water after touching cut
chilies.