The white, spongy ribs contain the greatest concentration of capsaicin, the compound that makes some of us reach for the nearest fire extinguisher. The seeds are the next most potent part, partially because they cling to the ribs. If you discard the ribs and seeds, you will have eliminated over 90 percent of a chili's firepower. Parboiling the flesh reduces the chili-hotness even more.

** Asian Recipes **