This article explains why spicy food tastes the way it does and why it burns so much: it activates the receptors for heat and pain.https://www.compoundchem.com/2014/01/15/why-chilli-peppers-are-spicy-the-chemistry-of-a-chilli/-J. -------- Original message --------From: Gillian Densmore <[email protected]> Date: 10/17/22 3:06 AM (GMT+01:00) To: The Friday Morning Applied Complexity Coffee Group <[email protected]> Subject: [FRIAM] culinary Complexity question I suspect because...fall. Been enjoying somewhat spicey food. Question is what, if any, science is their to green chile(as in the spice, like Jalapeno, or what ever). That brings out flavoring. I get that it adds dimension, ala MSG and Salts. But hadn't thought about: what in particular it is about peppers and spices science that'd do that. I gather that Capsaicin found in peppers basically wakes the tongue up. Before introducing the heat. But ok so what about the rest? is it more flavoring science? kind of like how fudge or chocolate brings something to icecream? Just me waxing poetic while wondering why i had seconds of a dense dish. And also wondering what new state of matter i turned into. I feel as though I gained several stones and need forklift to move now.
-. --- - / ...- .- .-.. .. -.. / -- --- .-. ... . / -.-. --- -.. . FRIAM Applied Complexity Group listserv Fridays 9a-12p Friday St. Johns Cafe / Thursdays 9a-12p Zoom https://bit.ly/virtualfriam to (un)subscribe http://redfish.com/mailman/listinfo/friam_redfish.com FRIAM-COMIC http://friam-comic.blogspot.com/ archives: 5/2017 thru present https://redfish.com/pipermail/friam_redfish.com/ 1/2003 thru 6/2021 http://friam.383.s1.nabble.com/
