Indeed. There was a thread about spiciest cuisine a while back, might have been before you were here.
Not the way my Bengali friends cook 
– I am the “wimpy baby” they have to tone it down for, and I can take a good level of spiciness! But freshly ground mustard seeds + mustard oil have a different kind of heat too, and add spicy green chillies into the mix and it’s a new level unlocked 
We stocked mild green chilies at home for so long because my dad couldn’t take the spicy ones, that when we got some spicy ones to mix in occasionally, we sometimes forgot that there were two kinds… OOPS!
Same thing happened when my mom accidentally filled real red chilli powder (reshampatti or byadagi which are just “medium” lol) in the masala box one day instead of mixing in half Kashmiri (which is mostly for color, not flavor, as you know) – no one could figure out what happened for 2 verrrryyyy spicy days
