2026-11-07 11:51 UTC
For a while, I was under the impression that all spiciness, or burning sensation in food flavoring, would come from capsaicin, the compound that causes it in chili peppers. Then I realized that Sichuan peppers are a quite different kind of heat. Wasabi (horseradish) is different yet again.
How many hot-flavored compounds are there? At least five!
Kalsec: "The Elements of Heat"
kalsec.com/insights/crafting-t…
Replies (1)
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@PaulaToThePeople@climatejustice.social 2026-11-09 10:31
@clacke Its easy to tell be the location and duration where and how long it burns. Chilli spyciness stays in the mouth and stays and stays and stays. And its enhanced by heat. Wasabi spyciness moves to the nose quickly and vanishes. (And in my oppinion pepper is just disgusting, not spicy - but there is no science to proof that yet.)