We grow chillies every year - nothing special just the long thin ones! Some we pick green and eat or pickle in vinegar, some we pick when they have ripened to a lovely red colour and either cook and eat fresh or freeze them whole to use throughout the winter. I don’t know if there is any fact behind this, but I am sure that the longer they stay in the freezer the more the heat when I chop them and add to a curry. Anyone know anything on this? Thanks!