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Lars, give an expiation, please

last month

You said: "When I make deviled crab, I also use jalapeños, as it is usually easy to control heat with those, although they can be very unpredictable. The ones that have white lines are usually hotter."

I've cooked wiht Jalapenos for years, but I don't understand the "white lines". Please explantion these? What are they?

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