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gloves on, over a bowl

dried chiles, stems twisted off and the pods slit open, then seeds and pale inner membranes shaken or scraped out. This is the decision that determines what the finished jar is for. Seeds and membranes carry most of the capsaicin: leave them and you get a fierce paste used a half-teaspoon at a time, take them out and you get deep chile flavour you can spread on bread. Wear gloves — the oil transfers to your hands and then to your eyes hours later, and rinsing does not remove it