I set up a little taste experiement – A Capsi-Cyser. Perhaps the taste will feels as good as pronouncing the name :o)
I used a small chili which I cut open on 3 sides. I did not remove the seed.
It is the compound Capsaicin which gives the burning sensation and it is not particularly water soluble. This means I cannot add it to my fermenter which is of plastic since the capsaicin will adsorb quickly to the inner surface of the fermenter. If I will add chilies/chili extracts it will have to be in the glass flasks – but first I will have to see if the taste is worth aiming for.