Addicted to spicy food

Author: Zhang Enlai
Publisher:
Publish Date: 2005-07-01
Features: Spiciness is the sensation produced by the stimulation of the taste and olfactory organs by substances containing pungent ingredients, which is divided into two types: hot and pungent. Hot spiciness primarily acts on the mouth, causing a burning and irritating sensation, while it does not produce a significant stimulating effect on the nose. Its representative varieties include chili peppers and peppers. Pungent spiciness acts on the mouth while simultaneously stimulating the nose. Its representative varieties include onions, garlic, chives, onions, horseradish, mustard, etc. Spiciness has strong irritability and unique fragrance, which can not only remove fishiness and richness but also increase appetite, stimulate the gastrointestinal tract, and aid digestion. The components of spiciness are very complex, and different varieties of spiciness come from different components. For example, the spiciness of chili peppers is produced by capsaicin; the spiciness of pepper is produced by piperine and piperyline; the spiciness of garlic is determined by allicin. Spiciness is the most irritating flavor in dish seasoning, and it should be used in accordance with the principle of "pungent but not fierce." Common spicy flavor products mainly include chili sauce, bean paste, garlic, ginger, large onions, pepper powder, mustard powder, curry powder, chili oil, etc.