I usually have them with maionesse, which makes them much milder.
Well you can remove the seeds, capsaicin oil (which makes the pepper hot) is concentrated within the seeds.
Removing the seeds is key. I scrape out the seeds. Where I live, alot of the food, has Indian roots and is hot. Often yogurt is served to cool the heat. I assume that is why Indian cuisine includes so many yogurt sauces and even drinks--cool down those peppers!
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