Using chilli in mead

[MorganWright]

Hey everyone, I've new to mead making - got one batch in primary at the moment but I already want to start on a second one.

This time I want to try adding some chilli heat without too much of the veggie flavour coming through, so I have a few questions regarding this.

1. Is there any specific chilli you'd recommend?

2. Would you recommend removing the flesh and just adding the seeds or is it okay all going in together?

3. Is it best going in to primary fermentation or secondary?

Thanks in advance! Any other advice around adding chilli in mead would be much appreciated!