3 ms·
I'm surprised this hasn't been studied until now. I noticed that pequin peppers, as an example, have a fiery "snap" that dissipates almost as fast as it comes
by ksaj 4y ago
I'm surprised this hasn't been studied until now.
I noticed that pequin peppers, as an example, have a fiery "snap" that dissipates almost as fast as it comes on. Since then, I noticed a lot of variation in the heat experience among different peppers, and not just in strength. Some that don't feel so hot in the mouth still raise the body temperature quite noticeably. Some have this soothing sort of warmth that takes over and persists, but without making you sweat too much. Scotch Bonnet and a few like it can make the roof of my mouth or my jaw ache. Etc.
Until now, I had no idea it was because there are so many different capsaicinoids.
- bryanrasmussen 4y agoI find the cultural differences thing interesting, I worked with some Indians one time who were eating spicy food regularly and when we ordered sushi they couldn't stand it and one thing they all agreed was awful was wasabi because too spicy. Obviously anecdotal and a sample size of 5 but I thought it seemed weird that they all found that a problem. Whereas I like basically all spicy food, perhaps because I come from a non-spicy food culture.
- bryanrasmussen 4y agoalthough thinking about it maybe Wasabi getting spiciness from allyl isothiocyanate instead of capsaicin would explain their distaste. Which I guess points out a lack of this scale - spiciness doesn't just come from capsaicin.