my memory is that front-loading pepper/hot/spicy things makes the dish get hotter through the cooking process so it comes out more intense at the end than it tasted at the beginning... it's not an excellent memory so could be off. i recall making a too-peppery pea soup that way, and had to do antics with lemons to make it edible.

PS. your dish sounds delish! now i'm thinking of copying it.