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In Korean cooking, there is a flavor known as "cool". Think thin, really heated broth, spicy with green pepper spiciness, the more nasal type (as opposed to red
by bigbadgoose 7y ago
In Korean cooking, there is a flavor known as "cool". Think thin, really heated broth, spicy with green pepper spiciness, the more nasal type (as opposed to red spiciness, more tongue prominent)
In Chinese cooking, there is the "numbing" flavor, red sichuan pepper, white pepper, cloves, et al.
Flavor is simply more complex than the headline that there are only four, and _______.
- ubercow13 7y agoDo you know the Korean word for the 'cool' flavour?
- shard 7y agoI am guessing that the poster is referring to 시원하다, for which I would use the "refreshing" definition instead of the "cool" definition in the example of a hot broth. It is also used in similar way for the refreshing feeling of a sauna.
- myself248 7y agoI've heard about the "numbing" effect of those peppers, but never tracked down the real thing here in the US. Are you aware of any literature on it?
- jdminhbg 7y agoYou can just order them on Amazon, they’re not super rare or expensive. The numbing sensation will be obvious when you try them.
- Matticus_Rex 7y agoYou can get massive amounts of szechuan peppercorns very cheaply on Amazon. I recommend it! Also recommended: authentic Szechuan cuisine (at least if you like spicy food).
- dfxm12 7y agoIf you're ever in a restaurant and see Szechuan dry fried string beans or mapo tofu on the menu, check it out. I live near a couple Asian markets that stock the sichuan peppercorns and various other numbingly spicy things (oils, bean pastes, etc.) in stock. Pop literature: https://www.smithsonianmag.com/science-nature/why-szechuan-peppers-make-your-lips-go-numb-5668606/ https://www.smithsonianmag.com/science-nature/why-szechuan-p... Research that article is based on: https://royalsocietypublishing.org/doi/10.1098/rspb.2013.1680 https://royalsocietypublishing.org/doi/10.1098/rspb.2013.168...
- ubercow13 7y agoYou can buy Sichuan pepper off the supermarket spice rack in the UK, it's not obscure at all. Pop one in your mouth and chew it and you will immediately notice the distinctive sensation. Are you sure you were looking for the right thing?
- GordonS 7y agoIt was obscure for a while here in the UK in recent times - as imports were banned due to some kind of plant disease. Same thing has happened with curry leaves on multiple occasions too.
- GloriousKoji 7y agoBut I wouldn't classify those as basic flavors, they're more of a generic physical sensation rather than signals unique to the taste buds on a tongue. For example the capsaicin burn of a pepper can be be felt somewhere else on my body but now matter how much vinegar or sugar I rub on, I would not know if it was sour or sweet.
- Hello71 7y agoas usual, popular science reporting is based in fact, but misstates it. there are many flavors, but only five basic tastes. the spicy sensations you refer to are touch senses: it is well known that capsaicin spiciness can be felt on most skin, not just in the mouth. therefore, it is better classified as a pain or thermal sensation, not a taste.