How obsessed with spicy are you? Ecologist Joshua Tewksbury from the University of Washington is willing to travel thousands of miles to Amboró National Park in central Bolivia just to answer one burning question: Why are chilies spicy? For those who prefer a different kind of spicy, a study in the Journal of Medicinal Chemistry can shed light … Continue reading
Whether it is adding chili flakes to top off your pizza, Tabasco to your omelet, chili oil to your ramen, there’s no doubt adding these condiments can add flavor intensity to all our dishes. Interestingly, the burning sensation is actually not a taste, since the sensation does not arise from taste buds. Capsaicin stimulates nerves … Continue reading
In Northeast India resides one of the world’s hottest pepper, the Bhut Jolokia. It’s so hot, the only word to describe its effect on the digestive tract is: excruciating. For a burn closer to home, find out what makes Sriracha stand out from other Southeast Asian sauces. Continue reading
One of the most aggressive flavors we can experience is spiciness. Imagine a bright red chili pepper whose color gives us fair warning of its propensity to ignite a fire. In fact, a common physiological response to eating spicy food is analogous to the way our body responds to an elevation in internal body temperature. … Continue reading
scienceandfooducla 