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Working with a variation of this chili recipe I meticulously cleaned my peppers of seeds and veins to produce a 'milder' chili. Unfortunately this batch was almost 'too mild' (heat wise, the flavor was very good). I am thinking that next time around I will leave in some of the seeds/veins to give it just a bit more 'kick'.

The question is, given the choice of Anaheim, poblano and jalapeno peppers would it matter to the flavor which pepper I allow to be the source of the heat? I know that each pepper has it's own unique flavor to offer and each is going to provide a different 'level' of heat, but will the 'heat' taste differently based on the choice of pepper?

[for anyone interested, the variation that I apply is to substitute buffalo for ground beef and fresh tomatoes for the canned, I don't believe either should affect this question.]

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It's actually a common misconception that the seeds are a significant source of heat; almost all of the heat comes from the oil which is itself mostly concentrated in the placenta (what you're calling "veins"). The seeds might take on some oil and be slightly hot, but you can remove the seeds and not notice much of a difference in the overall heat as long as you keep the placenta. –  Aaronut Feb 6 '12 at 15:27
    
while I've not personally tested the question, I have heard (from 'reputable sources') that seeds are or are not a significant source of capsaicin. Just as I have heard the term veins, ribs and placenta used to describe the inner structure of the pepper which supports the seeds. –  Cos Callis Feb 7 '12 at 3:28
    
This is actually previously discussed on Seasoned Advice. It is in fact called the placenta and contains the majority of the capsaicin, while the seeds produce hardly any. –  Aaronut Feb 7 '12 at 13:10
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up vote 4 down vote accepted

The heat is the same; all peppers contain capsaicin. The Scoville scale defines heat in terms of capsaicin content. Use the peppers that have the flavor you want, and make it as hot as you want, and you'll be set.

And the flavor besides heat is definitely concentrated in the flesh, so you shouldn't notice any real difference in pepper flavor either.

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This is true, but I think what the question was really getting at was, do the seeds/veins impart any significant flavour other than the capsicum heat? –  Aaronut Feb 6 '12 at 15:20
    
@Aaronut: Oh, oops, that wasn't how I understood it. Edited! –  Jefromi Feb 6 '12 at 16:04
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It really is not as simple as that, or you can go the other route throw in what you got and see what it may have to much of or be lacking for you.

Disreguarding the heat differance in the peppers there are also great diferances in the flavors, of many your three choices included. The Choice of chili is more like 3 choices. heat, flavor/texture and amounts of chile and types, what will give you a desired result.

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