wikipedia says that capsaicin is a non-volatile waxy compound. That essentially means that it won't evaporate at normal temperatures. It is soluble in alcohol and fatty oils, but not in water. But I don't think they will actually diminish the scoville factor. They will just absorb it and hold it in suspension.

You'd probably have to find a lab somewhere that studies capsaicin and ask them directly.

I don't really understand what you are asking about or why one would want to "kill" the capsaicin. But it isn't an oil as already mentioned, it is a waxy solid. Its boiling point (in sufficient quantity in a closed environment) is listed as 210°C (410°F) and its flash point is 112.78°C (235°F) per its MSDS.

Dave

I don't really want to kill the capsaicin. But it seems like different treatments can mellow it, and some stuff never does.

Like when I boil a hot sauce, it concentrates. Dehydrating from fresh at 135 leaves it perfect. Smoking dry or smoking prior to drying seems to mellow the capsaicin. Low crockpot cooking seems to mellow it too..

For instance, a favorite seasoning pepper here is Aji Limon. Fresh has a heat level, and the straight dehydrated seems to keep the same heat level. The smoked then dehydrated to finish seems to be less hot, and the smoked dried ones even mellower. Frozen ones I haven't had a chance to try yet, this year is the first year I will have a last season batch and space in the freezer to pop them into.

I didn't realize it was a waxy solid, to have different properties than oils. But I figured there might still be something to how temp treatments effect the capsaicin.