I've done both. Taking them out is VERY labor intensive, but produces a better colored powder. Most people I know leave them in, unless they are C. Pubescens with thick black seeds. I have been satisfied with the results both ways.

I prefer taking them out, but it is not easy. When you're playing with very hot peppers such as Fatalii, touching oils that often even with rubber gloves may not be a good thing.

Just my opinion.

Chris

Remove most them, too many seeds have a bitter aftr taaste IMHO

I really like Chris's answer. The color is so much better when seeds are removed. Leave the placenta of course! We do want the heat and flavor.

jt

Thanks all! I should be able to remove most of the seeds, as I won't be working with a huge number of fruit. I'll be combining Guajillos, Chimayos, and a few Cayennes. I just need to get a second coffee grinder. Although I love adding chili powder to my hot chocolate, I'm not so sure I'd like it in my morning coffee.

I agree with john showme usa!

I hang the ripe peppers in "ristras".
When I need them, I take out the seeds (save them), leave the placenta, throw away the stem, then grind them in my coffee grinder. (No need for 2 grinders...just wash it well after grinding.)

Be sure (if you're saving seeds) to do one variety at a time...and label your seed packages. (I put mine in Zip-Lock bags.)

Happy Chiles!
Bruce (Junkmanme)

P.S. My FAVORITE for eating is Anaheim (roasted)---picked green (unripe), such as Big Jim, Numex 6-4, Chimayo, etc. Those unripe seeds aren't mature and won't be viable..I just wash them down the sink when I'm skinning the chiles.....I freeze the green chiles after roasting...when thawed, the skins come off very easily.

It depends on the pepper...

I prefer to remove them and that's just one of the reasons I like varieties such as the Caribbean Red. It's really quite easy to remove the seeds by coring with a paring knife.

But for smaller, thinner, longer peppers (like the Hot Lemon, Kung Pao, etc.), I'll leave them in.

The key to good powder is to smoke them on the grill with your favorite wood before you dehydrate them.

Yes, smoking is key. Flavor is 10 x better in my opinon.

Chris

Do you really use all that much peppeer powder to warrant buying a dehydrater? I tried hanging Jalepenos last summer and they never really dried out like they should. I didn't have the work hours to allow me to use the long oven drying method and didn't think it would warrant the electric costs for eleven hours on 130 F. Which dehydrator would you recommend for a beginner who would maybe want to use it for other veggies or fruit? The peppers I did try to use I ended up trying to use my wife's Bullet chopper and it nearly ruined it andgot only very mini chuncks of not dry dry pepper. Not a power at all. Thanks.