I was looking to substitute chilli for some non capsaicin containing spices.
The best items I can up with was paprika, cumin, black pepper, ancho chillies and oregano.
Initially I tried black pepper and realised it loses its tang when cooking and so it must be used at the end as a raw ingredient which is not what I want.
What other items in this list would lose their spice potency like black pepper when cooked. I’m trying to remove those items so I can use one for cooking as would be the case with chilli.