[ismarc]

Peppers are particularly difficult to cook with. Their oils are what is spicy, so you get variations based on growing conditions as well as how you prepare it. To reduce spiciness, remove all seeds, rinse with cold water and put it in a cold salt water bath for a couple of hours. Not enough to change the flavor, but just until you start to see the oils collect on the surface. This only works with raw peppers. If you then lightly sear the outside, you can get more of the flavor without the spiciness getting into the rest of the food as much. With the right sized pieces, you can then pull out the spicy chunks and still have the nice flavor.

[darkarmani]

> To reduce spiciness, remove all seeds, rinse with cold water and put it in a cold salt water bath for a couple of hours.

This is popular opinion, but I've also heard from cooks that the seeds don't contain much spiciness in them, but the pulp around them does. Could it be that the outsides of the seeds are covered in oil and the insides are actually neutral?