I eat hot peppers (all kinds---I especially like habanero) and pepper sauces. Question: Does anybody really know if the "heat" is mostly in the seeds and white membrane? I've heard that, but it makes no sense to me. If you remove the seeds and membrane, obviously you eat less mass and, therefore, less capsaicin. So it would seem less hot. I have tasted seeds by themselves, but I find the outer part of a pepper to be just as hot as the seeds. Inquiring minds want to know . . .