I've already run a favourite spice poll; now I want to see everyone's favourite spiciness, formally known as "pungency" or "piquancy"!
(NB: It might be tricky to isolate them, but please aim to vote for type of heat rather than flavour! Garlic, for example, makes most dishes delicious, but I'm looking for info on yr perception of the sensation/style of heat it imparts, not flavour)
favourite type of pungency 🔥
Capsaicin 🌶 (chili peppers, jalapeños)
Piperine ⚫️ (black pepper, long pepper, green pepper, white pepper)
Allicin 🧄 (garlic)
Allyl isothiocyanate/AITC 🌱 (mustard, wasabi, radish, horseradish)
Other pungent chemical? (tell me in the tags!)
Can't stand any of them! ❌️
It's often said that AITC category ingredients pass the roof of the mouth & start burning right in your nose. Capsaicin tends to activate the feeling of burning tissue more directly in the tongue & throat. Piperine is earthy & has less of a burn (more piquant than pungent). And, well, garlic is garlic lol
If u wish, please reblog this for spice science! ❤️🔥
