So I have several pepper seeds. They all look very similar. The Aji Amarillo and Fatalli look identical. I've tried both to test heat level kinda. They both were kinda spicy.
The Trinidad primo look very different. Kinda wrinkly or something. More cardboard color and have no heat when tasted. Is this normal? I got them from Judy so I trust them but I'm just really confused. Was wondering what the explanation for this is.
I see a lot of recipes posted here about removing seeds before making sauces or ferments and that it takes some of the heat away. But the seed I ate was not hot at all.
Sorry if this is the wrong forum didn't know where to post about this.
The Trinidad primo look very different. Kinda wrinkly or something. More cardboard color and have no heat when tasted. Is this normal? I got them from Judy so I trust them but I'm just really confused. Was wondering what the explanation for this is.
I see a lot of recipes posted here about removing seeds before making sauces or ferments and that it takes some of the heat away. But the seed I ate was not hot at all.
Sorry if this is the wrong forum didn't know where to post about this.