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Tag Archives: spiciness

Bhut Jolokia & Sriracha
What We're Reading

Bhut Jolokia & Sriracha

Posted on January 14, 2016 by Science & Food • 1 Comment

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 →

Sanshool Seduction: The Science of Spiciness
Science & Food

Sanshool Seduction: The Science of Spiciness

Posted on January 13, 2016 by Anthony Martin • 3 Comments

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 →

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