Product Code Database
Pungency ( ), commonly referred to as spiciness, hotness or heat, is a sensation that contributes to the flavor of certain foods such as . Scoville scale 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". In addition to chili peppers, piquant ingredients include wasabi, horseradish and mustard. The primary substances responsible for pungency are capsaicin (in chilis), piperine (in peppercorns) and allyl isothiocyanate (in radish, mustard and wasabi).
For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and ), but it is not pungent. Conversely, pure capsaicin is pungent, yet it is not naturally accompanied by a hot temperature or spices.
As the Oxford, Collins, and Merriam-Webster dictionaries explain, "piquancy" can refer to mild pungency, that is, flavors and spices that are much less strong than Chili pepper, including, for example, the strong flavor of some tomatoes. In other words, pungency always refers to a very strong taste whereas piquancy refers to any spices and foods that are "agreeably stimulating to the palate", in other words to food that is spicy in the general sense of "well-spiced".
Mildly pungent or sour foods may be referred to as tangy.
Pungency is not considered a taste in the technical sense because it is carried to the brain by a different set of nerves. While taste nerves are activated when consuming foods like chili peppers, the sensation commonly interpreted as "hot" results from the stimulation of somatosensory fibers in the mouth. Many parts of the body with exposed membranes that lack taste receptors (such as the nasal cavity, genitals, or a wound) produce a similar sensation of heat when exposed to pungent agents.
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.
Pungent substances, like capsaicin, are used in topical and .
Unlike most other mammals, however, many humans favor pungent and spicy food (including traditionally spicy regional cuisines). Multiple reasons for that have been proposed. The thrill-seeking theory suggests that some people are attracted to spicy taste due to intense sensations or thrills. According to the antimicrobial theory, general spices have been added to foods in hot climates due to antimicrobial properties of related substances. The only other mammal known to consume pungent food is northern treeshrew ( Tupaia belangeri).
|
|
