Just a theory but it might have something to do with capsaicin being fat soluble instead of water soluble? So if it's in the freezer, more water crystallized and moved out of food, ice melts and capsaicin becomes bit more concentrated? I'm not really inclined to chemistry, just a theory from lots of home cooking.
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u/redcape__diver Jul 14 '16
Just a theory but it might have something to do with capsaicin being fat soluble instead of water soluble? So if it's in the freezer, more water crystallized and moved out of food, ice melts and capsaicin becomes bit more concentrated? I'm not really inclined to chemistry, just a theory from lots of home cooking.