Yes, almost all the capsaicin is in the veins and core, which is why it’s not just delicious, but versatile. You can make it so mild, it’s suitable for “young children and cowards”, medium or blazing. That’s why I keep a few of the cores outside the blender, in case it’s too mild. Generally, by leaving a generous amount of the “veins”, the septa, a good level of heat, for my tastes, is present. A small number of de-seeded cores might get added, after tasting, but not always.
Shrinkrap, if you have a vacuum sealer, you can vacuum seal those frozen “pepper ice cubes” so they’ll keep much longer. Jars are handy because it’s quick to take them out of the freezer for a few minutes and dig out what you need with a fork or stout knife, then return the jar to the freezer. I can’t tell you how many Smucker’s All Natural Peanut Butter jars are in the freezers! Some have blanched pureed basil with oil, Huancaina sauce, Aji puree, Thai pepper oils, etc. There’s no way moisture gets out or in, and products can’t give off or absorb other odors. Ball even makes these cute, 4 oz. jars, which are great for potent condiments.
Less plastic waste with jars, although I do use mylar and plastic when it’s the best choice. Mylar bags get washed and reused; vacuum-seal bags are also often reused, both getting smaller with each use.
I’m wondering if a mix of blanched and raw Aji make the best condiments. After the above comparisons, there were a bunch of raw and blanched peppers which went into the Huancaina, which really came out great. The ratio was about 1/3 blanched + 2/3 raw. I left the cut, blanched peppers uncovered in the fridge for some hours, which dried them out a little. This last batch had perfect texture and rich flavor, the bright of raw and mellow of cooked. A side by side comparison is needed.
