is spicy food less spicy when it's cold?!
Answers:
yes dont ask me why.
Because when things are heat you're losing water (one by boiling and one by evaporation). Julia Childs would point out that you are "reducing the stock." What is left behind will be more concentrated.
What is left behind in these mixtures is capsasin. Remember that the "heat" of capsasin is measured by its parts per equal parts of whatever else it's mixed up with (including water).
the spiciness won't just go away cuz the temperature drops. and whatever is so spicy (oil, spices, etc.) will still sit on your tongue unless u drink like milk or OJ or eat bread or yogurt to get rid of the spicies.
yes
Heat activates spice to make it more profound that's why in Indian food the spices are heated or roasted before adding to the dish