All Kinds of Spicy

ALL KINDS
OF SPICY

What is Pungency?

Pungency

Pungency refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy is sometimes applied to foods with a lower degree of pungency that are “agreeably stimulating to the palate”.
How Does It Work?

Mechanism

Pungency is sensed via chemesthesis, the sensitivity of the skin and mucous membranes to chemical substances. Substances such as piperine, capsaicin, and thiosulfinates can cause a burning or tingling sensation by inducing a trigeminal nerve stimulation together with noraml taste reception. The pungent feeling caused by allyl isothiocyanate, capsaicin, piperine, and allicin is caused by activation of the heat thermo- and chemosensitive TRP ion channels.
How Is It Used?

Scoville Scale

Pungency is often quantified in scales that range from mild to hot. The Scoville scale measures the pungency of chili peppers, as defined by the amount of capsaicin they contain. It is recorded in Scoville heat units (SHU).

Cultural Foods

The pungent sensation provided by chili peppers, black pepper and other spices like ginger and horseradish plays an important role in a diverse range of cuisines across the world.
Why Do People Like It?

Thrill-Seeking Theory

The thrill-seeking theory suggests that some people are attracted to spicy taste due to intense sensations or thrills.

Antimicrobial Theory

According to the antimicrobial theory, general spices have been added to foods in hot climates due to antimicrobial properties of related substances.

Popular Hot Sauces

Tabasco (2,500 SHU)

The earliest recognizable brand in the hot sauce industry, first appearing in 1868.
Sriracha (2,500 SHU)

Type of hot sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt.
Wasabi (5,000 SHU)

Known for being ground into a paste as a pungent condiment for sushi and other foods.
Harissa (5,000 SHU)

Type of hot sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt.

TIPS FOR
MANAGING
SPICINESS
1. Dairy Products
  
  A protein called casein occurs in dairy products which binds to the capsaicin in chili peppers, effectively making it less available to “burn” the mouth, and the milk fat helps keep it in suspension.
2. Rice
  
  Rice is also useful for mitigating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that specialize in the use of chilis. Mechanical stimulation of the mouth by chewing food will also partially mask the pain sensation.

Popular Hot Sauces

Tabasco (2,500 SHU)

Sriracha (2,500 SHU)

Wasabi (5,000 SHU)

Harissa (5,000 SHU)

Recipe Ideas

TIPS FORMANAGINGSPICINESS

TIPS FOR
MANAGING
SPICINESS