In some cases. Usually, I just leave them in. I have no desire to tame the warmth with my recipes and also the seeds never trouble me at all. I scarcely detect them in many recipes. But as talked about, if I’m hunting for a smoother sauce, I’ll pressure afterward. https://chili-powder-sweet-paprik61536.bloguetechno.com/how-beijing-red-pepper-can-save-you-time-stress-and-money-66227705