I have a packet of ground garam masala and if I make a stew with it it tastes very bland and has no taste. Two of the ingredients in the garam masala include pimento and cinamom which I know contain lesser amounts of capsaicin.
However even so I cannot taste any heat in the stew. Is this because the capsaicin content is too low or does the capsaicin lose potency with oxidation and time?
The problem with saying yes is that most chilli powders seems to be hot even after they have been oxidised over time.