Cutting a hot chilli can make a simple kitchen task surprisingly uncomfortable. The seeds and inner membrane contain chilli oils that can stay on your skin after handling. The irritation may not stop there. If you touch your eyes or face before washing your hands, even a small amount of residue can cause a sharp irritation. A simple way to prevent it is to minimise direct contact with the seeds of the chilli. A small spoon, knife, kitchen tongs, or even a gentle tap over a bowl can help prevent it. The method you choose depends on the type of chilli and how you plan to use it. Long chillies are easy to hollow out, while smaller ones are easier to scrape. The main goal is to remove the seeds and the inner membrane without damaging the chilli or spreading its seeds across your hands. Here are a few practical methods that are worth trying.
5 ways to remove chilli seeds without burning your hands
1. Scrape the chilli with a teaspoon
A teaspoon is the simplest tool for this work. It keeps your fingers away from the seeds and gives you enough control to remove the inner membrane as well. Start by placing the chilli on a chopping board. Cut off the stem and slice the chilli according to its length.Hold the chilli by its outer skin. Use the edge of the spoon to run along the stem end towards the tip. Keep the pressure light. The spoon will remove the seeds and membrane without cutting into the flesh.
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2. Cut the chilli in half and remove the centre strip
Place the chilli on a chopping board and cut it lengthwise into two halves. Keep the cut side facing upwards so you can see the seeds clearly.Use a small knife to separate the pale central strip from the chilli flesh. Cut along the edge of the membrane rather than cutting deep into the chilli. Most of the seeds will come away with the membrane. And the loose seeds can be brushed into a bowl with the knife. You can then slice the chilli into pieces without picking the seeds by hand.
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3. Hold the chilli over a bowl and tap out the seeds
Cut the chilli lengthwise and hold one half over a bowl with the cut side facing down. Gently tap it against the side of the bowl a few times. The loose seeds should fall out into the bowl.Avoid crushing the chilli as you tap. The idea is simply to loosen the seeds. If a few remain inside, use a teaspoon to gently scrape them out while holding the chilli over the bowl. This keeps the seeds and any mess contained, leaving the chilli ready to chop.
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4. Hold the chilli with kitchen tongs
Kitchen tongs are useful when you want to keep your fingers completely away from the inside of a hot chilli. Place the chilli on a chopping board and cut it lengthwise.Grip one half gently with the tongs. Hold it by the outer edge so the cut surface stays exposed. Use a teaspoon to scrape out the seeds and membrane while the tongs keep the chilli steady.
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5. Remove the seeds by pushing out the centre
Start by removing the stem. Make a small opening at the pointed end as well.Take the handle of a small spoon or another blunt kitchen utensil. Insert it through the stem end and gently push it towards the tip. The pressure should loosen the inner membrane and push the seeds towards the opening.Pull out the loosened centre and remove it. This method leaves the outer chilli largely intact. It works particularly well when you want to cut the chilli into neat rings or keep its shape for stuffing.
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What to avoid when removing chilli seeds
Do not pull the seeds out with your bare fingers
Using your fingers may seem like the fastest option. The oils can remain on the skin even after the visible seeds have gone.Use a teaspoon or the blunt side of a knife instead. If you need to hold the chilli steady, grip the outer skin rather than the cut surface. Once you finish, wash your hands thoroughly with soap and water before touching your face.
Do not crush the chilli
Crushing the chilli can release its seeds and make the work messier. Those seeds can spread across your hands and the chopping board. They can also make the chilli harder to handle.Keep the chilli on a stable chopping board while you work. Scrape the inside gently with a spoon or remove the membrane with a knife. There is no need to force the seeds out.
Do not touch your eyes or face while handling chillies
This is one of the mistakes to make in the kitchen while preparing with chillies. You may forget that you have been handling chillies and may rub your eyes while adjusting your glasses.Keep your hands away from your face until you have washed them properly. Clean the chopping board and utensils after preparing the chillies too. If you are handling a large batch, using kitchen tongs can reduce direct contact even further.
