When I was wee small, my mother bought liniment peppers (because cheap, and because not knowledgeable about peppers) and put them in the chili. The result had to be frozen and sawed into blocks; put one (1) block into another, unseasoned, larger batch of chili and it was still too hot, but it wasn't chemical weapons anymore.
I was going to say this would be evidence that refrigeration doesn't always result in mellowing but I realize as I'm typing that no, I don't know that. "Still too hot" is not the same thing as "didn't get mellowed by refrigeration"!
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When I was wee small, my mother bought liniment peppers (because cheap, and because not knowledgeable about peppers) and put them in the chili. The result had to be frozen and sawed into blocks; put one (1) block into another, unseasoned, larger batch of chili and it was still too hot, but it wasn't chemical weapons anymore.
I was going to say this would be evidence that refrigeration doesn't always result in mellowing but I realize as I'm typing that no, I don't know that. "Still too hot" is not the same thing as "didn't get mellowed by refrigeration"!