I wanted to put some spicy, crispy, crumbled coppa over a pasta dish. I put it in the microwave and it crisped up very well. It was however much spicier after cooking than before.
Why did it get spicier?
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The microwave caused heat which released oils from the coppa's spice blend, including capsaicin.
My guess is water evaporated from the coppa and the flavors got more concentrated as a result. The same thing happens when you cook tomatoes, for example. They develop a stronger taste as a result of the water being evaporated during cooking.