Oh noes... please take care of yourself!! I might have an interesting question : I've heard claims that chili-spicy food would be related to digestive system related cancers (claim associated with India's rate of those cancers). As usual, I also read the exact reverse claim (this time related to South Korea cancers rate). Again, as usual, the sources are : tRuSt Me BrO. Is there any (real) consensus on the subject? Or is it like coffe, where one paper contradict the next and or journalists being journalists by reading half the conclusion and forgetting a key point like a hidden variable, as well as taking a single paper as FAKTS no matter the stage of the peer review?
Oh wait,呛。。。。That's what you mean......... I mean I guess that works... It's just that word is not a noun but a verb like. " I got 呛ed so bad..." It's less, like, formal than 麻 and 辣
There’s also the “cold spicy”, the one that you get when you eat mint. It triggers the “cold receptors” in your mouth and nose, giving that peculiar fresh feeling
Here in mexico "caliente" means hot temperature, while "picante" means hot spicy. We also use the word "chiloso" for something spicy. It literally means chillie'd.
quite similar to Italian, with "caldo" (hot temperature) or "bollente" (literally it means boiling) versus "piccante" (hot spicy) or speziato (tasting of spices, not hot spicy)
I was lied to in my biology classes! I was told that "spiciness" is a result of your taste buds dying. Capsasin binding to receptors makes WAY more sense!
Capsaicin doesn’t kill your taste buds, but it can give them an actual burn. The burn heals in a day or two. If you eat hot chiles habitually, though, your mouth and throat become less sensitive to them (and perhaps to other things).
I had never heard of Sichuan peppers. But the description of the feeling reminded me of Jambu, a herb we have in northern brazil known for giving this tingling sensation. Coincidentally I just looked at the english wikipedia page for Jambu and it says that the Jambu buds are sometimes called Sichuan buttons. Very nice video!
I love that they are also called toothache plants (for their anesthetic properties) and eyeball plants (for the color and shape of the flower heads)! I grew some a few years ago. Was fun getting my friends to trying them out!
Yeah. This also reminds me about eating kebab with the extra hot sauce. My teeth always feel tingly, and I didn't really know why. Tingly in a different way than Mexican food. Very interesting!
In Malay, these are how we describe things: 1. Panas = hot temperature 2. Pedas = spicy chillies hot 3. Berempah = full of spice flavour but not necessarily hot; like coriander seeds, cardamom, cinnamon, clove, cumin, fennel etc. Think of pumpkin spice or masala chai. 4. Menyengat = literally means stinging, but also describes the pungency of wasabi & the smell of sharp vinegar. 5. Pijar = numbing hot. Pijar is used to describe the sensation on your skin/mouth after you've handled something 'pedas'.
@@kaiderhaiii No. Umami comes from glutamate which occurs naturally in stuff like tomatoes, cheese, fish and shrimp. Berempah is more like full of "spices" and is more about the aroma, if you understand what I mean.
Some people also get a mild "spicy" tingling sensation for things they're allergic to. I've heard stories of people who found out in their 20's or 30's that no, pineapple or mango or strawberries are not spicy to everyone; they're just mildly allergic.
Pineapple in particular may just be enzymes in the flesh trying to break down the proteins in their cells; pineapple mash makes a great meat tenderizer. Mango is closely related to cashews and people can be allergic to both, and also distantly related to poison ivy and you can have very similar reactions if you're particularly sensitive.
@@amira-uf5yj If that was true about pineapple, everyone would feel tingly when they ate it. It doesn't do that for me, nor most people. Therefore I do believe your supposition is incorrect.
@@Fayanora and what is your evidence for "most people" not feeling tingly when eating pineapple? a lot of people do feel the tingle from pineapple's enzymes (bromelain to be specific, google it). in contrast, pineapple allergies are rare (again, google it).
@@Fayanora I'm not sure how common it is to feel tingly from pineapple, but the thing about bromelain breaking down proteins in animal flesh is true, and it does cause tingling in some cases. And the connection between cashews, mangoes and poison ivy is also spot on. Amir knows their stuff
@@mk_rexx That... seems like a recipe for culinary disaster. mint plus chili peppers equals both hot and cold being triggered at the same time. Which is _not_ pleasant, according to those I've heard have done it.
As a sushi chef I have to let it be known that there are 2 kinds of wasabi. The horse radish kind you mentioned, and real actual Wasabi, which is expensive as hell and has about a 5 minute shelf life after grinding (hence why you won't find it at a restaurant). Real Wasabi is less "spicy" and more earthy.
@@lukasg4807 It's a plant taking of 18 to 24 months to grow. It also need ironically very limited sunlight (much shade) and very temperate temperatures (think 45F to 70F for optimum growth I heard).
The ambiguity of the term has always annoyed me for these reasons, and also because "spicy" can mean simply that it contains spices like cinnamon and cloves i.e. a 'spiced chai latte' (though this also contains ginger, which is spicy!). The scientific term is "pungency", which does not solve this problem because pungent colloquially means "strong smelling". Scientists should have chosen a better word.
In Mexican Spanish “caliente” refers to hot temperatures, whilst “picante” refers to spicy flavor. Perhaps scientists can adopt the “picante” terminology, similar to how the flavor “umami” is named from the Japanese term.
@@SilverScarletSpider I wonder if that's the same root as 'Piquant' in English. I think in English it means more sharp/acidic, or the harshness of onions, but I'm not completely sure.
In Italian, to say "something that uses spices like cinnamon, but isn't spicy-hot" we say "speziato" (same root as "spicy" and "spiced"), while to say "spicy-hot like chili" we say "piccante" (same root as "piquant"). I never thought of mustard as spicy 'til now, so I don't think we have a word for "pungent spicy", sadly
I once bought some szechuan peppercorns. Tossed a couple in my mouth, hey. Oh man. It was a little brain breaking. It was SUCH a strong sensation, but somehow also imperceptible, as if I couldn't look directly at it, like my brain was telling me SOMETHING was extremely strong but refused to tell me what. Basically the Flavor Out Of Space. Tasted like electricity and limes. I stood by the sink, undecided if I wanted to barf or not. I can't say I recommend doing that, but it was certainly an experience.
It's funny. In the netherlands we have like 3/4 words for spicy that could theoretically mean different things, but everyone just uses them interchangeably...
辣 in Chinese isn't just for hot spicy, it also describes the burning sensation of strong alcohol. Whenever I tell Chinese people that westerners usually can't drink Baijiu (Chinese sorghum alcohol), the typical reply is 太辣了，对吧 "Too spicy, right?" I've had a very spicy wild mushroom when I was living in New York State. I don't remember the name of the mushroom, but it was small and red, and it had a very "hot" flavor similar to a chili pepper, but unlike the chili pepper spicy, the spiciness disappeared pretty quickly.
TRPVs, which is activated by capsaicin/vanilloid (which gave the receptors the "V" in their names), senses heat and nociception. Basically chili peper and hard drinks trigger the same feeling as 辣.
In German there is "heiß" for temperature "hot", "scharf" for "spicy hot", "würzig" or "pikant" for just "spicy" and "beißend" for "pungent spicy" (although this one is not used that often - most people will also call it "scharf")
This was interesting because I lost my sense of smell over a decade ago due to a head injury but I still have the four (five?) basic tastes. So to me, most foods “taste” like cardboard, and sometimes salty or sour cardboard, but I now have an increased interest in spice because it definitely adds some much needed interest. Thx for the explanation. 😋
It makes sense that places where spicy food has been historically popular have more words to describe the experience. In Mexico we use "especiado" (spicy) for food with spices, and "picante" (prickly) for food with chiles.
Funnily enough, that's true for German as well. We use 'scharf' for 'hot spicy' (though it can also mean 'sharp', like a blade, for example). And 'würzig' as a general term for food, strongly tasting of spices. And I can't think of a single traditional German dish, that's particularly 'hot spicy'.
@@raraavis7782 That's so interesting! I wonder how scharf came to be used to describe hot spicy. I recently learned that the word hurricane comes from a caribbean language and it literally means 'storm'
In China I once ate a bag of seasoned nuts which had a very interesting taste sensation on them. Back then I called it the "new spicy". It was none of what you described in your video. It tasted more like metallic. Maybe one day you could make a video of what I might have eaten back then. Greetings from Germany.
@chuharry5360 I tried it the day before yesterday when my Chinese girlfriend was cooking but the sensation was different. There was no metallic component.
I absolutely LOVE spiciness, & I don't know why. Loved this video! Also, where can I recommend video ideas? I have been wondering about lemon's sourness. Lemons are fruits, so how do they get their seeds to be dispersed? If the fruit is sour, then what makes animals want to eat it?
All of these just hurt for me, way before any of the other responses. This while no one else in my family seems to even notice. Like "huh this is not spicy at all? oh wait maybe a little" while I am dying. One thing that seems similar and that I _can_ stand is sparkling water.
wow what a high quality video! great stuff from the minute team as always, love the little milk protein fat and water goobers saving the day from capsaicin :))
You did end up buturing the pronounciation but thanks for talking about ma la! It's why litterally almost everywhere except for China doesn't actually do ma la haha (a lot of places only do the la part of the actual dish since they don't have the spices required for the ma)
I don't speak any Chinese, but I saw the pinyin and just thought "that can't be right" It actually annoys me when people include foreign terms in their videos and don't even make the slightest bit of effort at correct pronunciation.
@@Yotanido To be fair I speak Chinese and it wasn’t as terrible as you’re making it out to be. She got the vowels roughly right but the tones are off, which is very forgivable imo. I wouldn’t call it a lack of effort
@@Yotanido imo it's better to not try and pronounce the tones, as it just ends up sounding worse. It's really not that bad. Also, if you don't speak Chinese, how do you know that "that can't be right"?
I recently added some mustard when about to reheat some very hot dahl I cook up in bulk and eat quite often. It was unbelievably delicious. I've added mustard every time I've eaten that dahl ever since. This video explains why! The massive amounts of chilis, ginger, and pepper are all activating the same receptors. The mustard is activating some different receptors which were previously only being weakly activated by lots of garlic and cinnamon. Tomorrow I have one task on my to-do list. Finding some Szechuan Pepper to buy. Conveniently and coincidentally, I bought more mustard earlier today. I'll make sure I have the phone number of the Fire Brigade on speed-dial before trying my first creation using all three hot-and-spicys.
So the carbonated water thing is SUPER interesting (my kids have called it "spicy" too!); it turns out that the carbon dioxide in carbonated drinks binds to TRPA receptors (the same ones that wasabi activates)! And as far as chap stick, menthol triggers different a different set of sensory receptors (called TRPM8). So the kids are totally right :)
@@MinuteFood Does this mean that part of the reason carbonated water tastes salty (too salty for my tastes) is the same reason you need less salt in spicy food?
I've always been someone who loves the hot spicy kind of spice, while absolutely hating the tingly spicy kind. It's always been weird explaining to someone that I love that hot spice hit, but hate the numbing szechuan taste. This is definitely a great way to explain it to them, so bravo!
I once attended a chilli eating contest and ate some really hot chilli peppers whole. After that happened I swear I developed a chilli intolerance because I my guts hurt so much every time I eat something even mildly spicy now. It's my biggest regret.
Possibly. I know you can get intolerance/allergy to mangoes if you get a rash from poison ivy, because the body recognises it as a great danger (they're from the same family, or have the same substances?).
Really? I thought you would build tolerance for it like me. Like the food I ate a few years ago tastes very spicy, but over time I realized that it's that spicy, it's still spicy but not as intense as before
It could be a nighshade allergy! Many (most?) chilies are in the nighshade family, and though you won't necessarily react to all of them, once you have an allergy to one nightshade plant it's pretty likely to develop issues with some others too. Kinda like how banana and latex allergies are related.
Meanwhile i'm the oplosite. I hated spicy food then I ate a reaper as a challenge and I think it awakened something in me because I love spicy food now
Capsaicin doesn't literally make your nerves feel like they're burning. It just makes the temperature where they send you the burning warning way lower, like as low as the temperature of your hot food, or even as low as your normal body temp. That's why sipping a cold drink actually does make the burning go away, but as soon as your mouth warms up again, it comes back. Or why I don't realize how much of the jalapeno oil is on my fingers till I wash them in slightly warm water, and remember why I usually wear gloves for that
Fascinating! As someone who lived in the Far East (Japan and China) for a while, this explains a lot about what I loved and didn't love about the food there. I like some capsaicin, but it can get too much for me very quickly. I fell in love with Sichuan pepper while I was in China - that tingly feeling and the slightly floral taste. And I cannot stand horseradish or wasabi; they taste, to me, like something you should be de-greasing your stove with, not eating.
I went to college in TX, so I knew how to eat jalapenos. I got a job in Taiwan, and behind the house was a four foot bush covered in thin, red peppers, a third the size of my finger. I popped one in my mouth, being from TX as I was, and I've never been so sick in my life. My dinner stayed down about 45 minutes, and then it all came back up, with the offending pepper.
Yes! My mother's side of the family is from Sichuan and it kind of drives me a bit crazy that most people don't even know that the Szechuan pepper flavour exists. (Also, that's a pretty nice mapo tofu you made there.)
I absolutely love Sichuan food. There's something about that incredibly weird sensation somewhere between pepper and pop rocks that really elevates spicy food from merely tasty to edible magic. The best expression of it is, of course, a bubbling cauldron of hot pot surrounded by friends and family. 🌶❤🍲
It's the difference between "it burns", "it stings", and ... I haven't experienced what you talked about with Szechuan. Maybe I just didn't get enough of it to trigger it before.
They probably will do a better job than I will, but in case you're still wondering: There's probably many factors, but one of the important ones is that your tongue tastes the most at things closest to your body temperature. The further away from your body temp (hotter or colder), the less you taste. Have you ever tasted office coffee that's been sitting in the pot for a bit? It was bad, but you could muddle through it. But then you get busy and forget about it and let it sit 3 hours to your lunch break, and you taste it and it was the bitterest most disgusting thing you ever drank? It cooled down closer to body temp and you taste more of the cheap roast beans. It's also a reason that higher end beer and red wine is served near room temperature. They want you to taste the complexity. The cheap beers on the other hand - coors, bud, etc - always boast about the "coldest beer out there" and are always refrigerated. They want you to taste less because they dont taste very good. Similar with soda.
While capsaicin isn't soluble in room-temperature water. Drinking warm or hot water seems to quickly remove the spicy sensation, probably because the temperature helps dissolving capsaicin.
Thanks for explaining these. I knew there were different types but wasn't sure what the different chemicals were that were responsible. Although, I will say I've never found milk to be all that helpful if I overdo it on spicy peppers.
I've heard citrus can help too, have you ever tried that? Im not that impressed with milk either, although it is maybe slightly better than just a cold soda or water would be.
The mythbusters did an episode on spicy cures (for peppers) and used milk as a baseline, maybe try anything the found more helpful. But know that its specifically the fat in milk that blocks the capsaicin so skim and fake milks won't be helpful.
My spouse cannot tolerate capsaicin, but will chow down on horseradish of any sort. I can eat almost any amount of capsaicin, but I can only handle a little bit of wasabi or mustard or other horseradish-hot.
I feel uneasy after watching this video. I need the words to express the different spicy types taking into account that all of them should be different from "spicy", since we miss a clear word to say that the food has loads of spices (independently from the hotness of the spices).
My husband I talked at length about this as I was writing this video! It's interesting that we don't use "spicy" to describe something that's full of not-spicy spices - I think it's because it doesn't create the uncomfortable-ness we generally mean when we use "spicy." Any good ideas for a helpful word here? I'd probably use "flavorful" but I agree it doesn't exactly get at what you're talking about.
@@MinuteFood something like condiment/seasoning would evoke the feeling, but unfortunately seasoned is just a bit binary: either the food has seasonings or it doesn't have.
I try to use "heavily spiced" if I mean that I've added many different spices, even if many of them are not 'hot'. Something with turmeric, garlic, paprika and ginger is going to be heavily spiced, even if it's quite mild in terms of hotness. But a simple spinach and rocket/arugula salad can be quite hot if you add enough freshly ground pepper and chilli flakes, even if the flavour combinations are pretty simple.
Gingerol is actually surprisingly spicy. Pure ginger juice can clock in at 60000 scoville. However its not heat stable so using it during cooking will greatly reduce spicyness.
In Bangla, 'ঝাল' (jhal) is the word for chilli's spiciness. 'ঝাঁজ' (jhaj) is the word for mustard or shallot's spiciness which you feel mainly through nose and throat. গরম (gorom) is the word for hot (temperature).
This is neat! I’ve always noticed the difference being used to my family’s spicy food but then not able to tolerate spicy foods from other cultures. It was all just the different ingredients.
I've been using spicy to mean flavor (e.g. nutmeg, clove) of spice and piquant to mean the heat associated with spice. Not separating the pepper heat and horseradish heat tho.
Fact 1: Spicy foods are having a spicy cell namely Capsaicin, when you consume them, the heat sensing receptors gets a signal to the brain, this may lead to uncomfortable death after the symptoms, making you lose life. But when you mix it extremely spicier, at first it's not spicy, but after this, now you may experience extreme heat. Temperatures of a spicy cell reaches in general at 35°C, but can expand to 43°C in some ways. Lesson: Try milk that uses casein as a protein which fight back spicy cells, or try foods that gets Capsaicin away from the mouth inside.
I really wonder. Is there a genetic predisposition to experiencing more spiciness than other people? Or can it be affected by sensory disorders? I seem to detect spiciness *way* better than my family, even to the point where a dish they would describe as not being spicy at all is scorching to me. And it's not for a lack of trying to build up my tolerance - I've been trying over the years to build up my spice tolerance. But whatever is making me detect it better, combined with my ridiculously low pain tolerance... It's not a good mix!
Milk is only a temporary suppresant of the capsaicin spice. Ed Currie (an expert in pepper breeding and hot sauce making) says that citrus is actually better for numbing the spice. It doesnt make the heat go away like milk does, but instead it numbs the heat for an extended period of time
Interesting thing about capsaicin. It turns out that birds don't feel that effect, so to a bird a hot pepper would seem "hot." One hypothesis for why peppers started using capsaicin is so that the fruit would be more likely to be eaten by birds, which could spread the seeds further due to flight, than mammals which wouldn't move as far away after eating the fruit.
I've heard a theory that its because mammals often have the type of teeth that can crush the little seeds, whereas birds just swallow them whole and also uh... deposit them whole.
SciShow did a great episode on this - it seems more likely that capsaicin actually evolved as a defense against insects & fungi! Check it out here: ua-cam.com/video/ZE_OlyBhr1A/v-deo.html
This is a really good point - mint binds to a different sensory receptor (TRPM8), and in large enough doses I agree it does qualify as "spicy"! Maybe I'd call it "cold spicy"?
As mint binds to a different receptor, that means it could be possible to make a mix of mint and chili, which, if my hypothesis is experimentaly verified, would trigger both a freeze and burn sensation. Might be something I'd like to try. On a sidenote, I already had mixed both mustard and capsaicin (tabasco, to be precise) and I love it. Turns out they kinda balance each other (at least in my mouth).
I've gotten numb from seschuan, but never any real sensation like you described here. I do find it pairs very well with capsaicin and piperine. Not making them hotter, per se, but making the spice heat feel like a more broad or rich sensation. I dislike the flavor of wasabi so I've not learned to cook with it, so I'm really curious how it pairs with the others. I do find the different types of capsaicin and piperine peppers are great to mix for other flavor profiles, though. Even if you can't take the heat, there is usually a mild pepper that has similar flavor to its hotter cousins. White pepper is just black pepper at a different phase of processing, but it has a milder and less earthy taste to it that is great for those who find black pepper too strong, and I've substituted white pepper in most of my Italian inspired recipes that otherwise would call for black pepper. I also cook a lot with habanero, but when I'm cooking for others with less tolerance, I switch to ancho for a similar flowery flavor.
I'm going to start using "la" instead of "hot" or "spicy" in English. The meaning is clear once explained, and then no ambiguity after that. It's time we start borrowing Chinese words into English en masse. Firefly, here we come!
In Japanese they have 2 words for flavour. Aji (味) refers to the deep, round, savoury flavours of things like meat while kaori (香り) refers to the higher, sharper notes of things like spices. Aromatics are also divided in 2 categories, ajitsuke (味付け) for things like soy sauce, seaweed et cetera and kaoritsuke (香り付け) for spices.
In indonesian (and maybe malay) spicy and minty is called "pedas" while hot temperature is "panas" And i dunno but i always think that minty is actually spicy
@@dhearyzikrimuhammad_0366 mint does have a sharp pungentness to it but it contains menthol which activates cold receptors. In contrast to capsaicin which activates hot receptors. An experiment you can do is try the following combinations: Minty + ice water Minty + hot beverage Hot Spicy + ice water Hot Spicy+ hot beverage Basically mix the chemically unduced sensation with the physically induced sensation. Mint and cinnamon gum should be sufficient or use whatever pepper is the right level to get enough burn that you can notice the added change from the physical temperature. As far as if minty should be lumped in with the other 3 spicies in the video is personal preference, but i do not. (But it would be useful to have a name for everything that triggers receptors not specifically looking for it, and then a sub category name for the different types of sensations they cause.)
I did an experiment in middle school, the best against capsaicin receptors is sugar. Specifically powdered, then brown then normal then milk then rice then water. (That's all the things I tested it with)
In portuguese we have more words to describe these sensations: "apimentado" is "with pepper" but it is ok. "ardido" is when the pepper burns you. "picante" is use for sensations like wasabi as well. And when the dish is really strong (with a lot of pepper) we say "esse é bravo". kkkk.
I've always wondered why there isn't a word to describe the situation of suffering from eating something spicy. In Spanish, we would say "me enchile" or "te enchilaste." Basically saying "I'm on fire/you're on fire" with the implications of suffering from spiciness and not actually being on fire...does that make sense?
I never actually get a red face or sweat like crazy when I eat spicy food... Am I just weird? I love spicy foods, like I have ghost peppers which I love to use in anything, but I don't sweat while eating them? I do have to pause while eating to get my sense of taste "back" to enjoy the flavors of the food that is spicy, but it doesn't really bother me except for feeling annoyed at not getting the full flavor experience. Also thanks for expanding on what Szechuan spiciness is! I always wondered why it made my nose run like crazy.
Describing it as "it's like edible burning tear gas" makes me feel better about not liking it, and also makes me question people who can't live without it
I love horseradish/wasabi for two reasons: 1. It tastes good 2. It's fun to push your luck and see how much you can eat at once before you get the "I got punched in the face" sensation.
Unfortunately real wasabi is not horseradish. Same family, different plant. So no, it's not "just horseradish" as was written in the video. Japan even has a different name for horseradish which is 西洋わさび and means "western wasabi". Saying that wasabi and western horseradish are the same thing is like saying that mustard is also the same thing just because it's in the same family.
In most places, horseradish (and a few other ingredients, including mustard and food coloring) is used almost exclusively in place of wasabi. Most people (despite what they think) have never had real wasabi - that's what we were getting at here! For some more info, see www.washingtonpost.com/news/wonk/wp/2014/10/15/why-the-wasabi-sushi-restaurants-serve-is-almost-never-actual-wasabi/.
@@MinuteFood Ah okay. And yes that is true. I think the only places you can find real wasabi is in high-end sushi restaurants in Japan where they actually make both the sushi and wasabi paste in front of you, grating the root on a shark skin rasp, and apparently according to the article you linked, Pacific Coast Wasabi in the US. It's only slightly surprising that we as a species haven't been able to artificially cultivate wasabi properly. Especially considering the demand but I guess with something like a horseradish mustard mixture that's infinitely cheaper to make and 99% of people have no idea isn't real wasabi there would be no point in trying to cultivate such a picky plant 笑
I’ve always thought of spiciness breaking down into 6 different types, the capsaicin/pepper spicy(chili powder and anything else made from chili peppers), slow burning spicy(ginger and other Asian spices), mustardy spicy(mustard seed, wasabi), allium spicy(onions, garlic), attacking but not lingering spicy(peppercorns), and sweet spicy(cinnamon). They’re all related, hence spicy, but all very different. Like I don’t think of ginger and hot peppers as being the same kind of heat, even if they both trigger heat receptors in the mouth. And some spices vary considerably depending on concentration, like how cinnamon at low concentrations is more sweet than hot, whereas at high concentrations like in Hot Tamales candy, it’s hot.
Spicy also seems to be an almost cheat-code like overwrite for feeling nauseous for me. No matter how sick Im feeling, if it is drenched in garlic or ginger chances are it will not upset my stomache further
I always thought of horseradish/mustard as "zingy" rather than spicy. I guess I was wrong about that being the most common term in English for that type of flavor. Usually I only think of hot peppers when I hear spicy
This actually makes a lot of sense, I always wondered why I really like wasabi but can barely handle chili at all, but now i think I have a theory. I am a swedish scout (not boyscout, not girlscout, simply scout because that's how it works here), and we use fire a lot. All the normal things you would do with it like cook food and keep warm, but we do it a lot more than the average person, and due to this I have gotten used to the feeling of smoke essentially burning my lungs while I'm cooking, just because fire is a thing. And I guess that almost immunity to feeling uncomfortable by the fires smoke, or at least a higher tolerance for it, has also made it way easier for me no eat wasabi. But as I am not stupid and don't stick my head in the fire that often, I am not in the same way used to the heat of chili.
I love this video! It's great to know, that there are actually different kinds of spiciness. As for myself, I think, that onions and garlic are spicy, but they are different and especially they are different from black pepper. Meanwhile black pepper is not the same with chili pepper or mustard. And also radish, horseradish and ginger are spicy too, but ALL of what I have mentioned are different from each other! Although yes, some of them have quite the same effect. But still they taste different.
There is at least a fourth kind of spicy. Not very common today, but in the earlier days, where pepper was hard to come by and chili didn't exist, there was Sedum acre aka biting stonecrop. It has the spiciness of tabac, which also wasn't known back than.
What's even weirder is different chili peppers seem to act differently. Like Korean chili gochugaru feels like a warm heat, scorpion peppers are like a stinging/throbbing heat, and some other hot peppers seem to affect the nose/make you sneeze.
My favorite spicy is ginger spicy. Like, really strong brewed ginger brew that clears out your sinuses. It's like a healing tonic. I currently have the flu and am sipping on the speciest ginger brew I can buy in this area. My fiancée can't touch it with her tongue without recoiling in horror, but I love it. Straight up ginger root or pickled ginger is good, too, but not as strong.
I ate way too many hot peppers for this video, but it was all worth it in the end. Hope you get a "kick" out of it!
Oh noes... please take care of yourself!!
I might have an interesting question : I've heard claims that chili-spicy food would be related to digestive system related cancers (claim associated with India's rate of those cancers).
As usual, I also read the exact reverse claim (this time related to South Korea cancers rate).
Again, as usual, the sources are : tRuSt Me BrO.
Is there any (real) consensus on the subject?
Or is it like coffe, where one paper contradict the next and or journalists being journalists by reading half the conclusion and forgetting a key point like a hidden variable, as well as taking a single paper as FAKTS no matter the stage of the peer review?
Off... I feel sorry for you new sub btw!
I took up growing hot peppers, maybe I should show my plants this video.
Hot like hot, or hot like spicy?
(Giggles)
At least chillies are good for you
Fun fact: Chinese actually finishes out the trio by having a separate term for pungent spicy as well: 呛/嗆(qiàng)
Great info - thanks!
Fun fact: As a Chinese, I don't know that.....
Oh wait,呛。。。。That's what you mean......... I mean I guess that works... It's just that word is not a noun but a verb like. " I got 呛ed so bad..." It's less, like, formal than 麻 and 辣
As a Sichuanese, I would rather say it's chòng(冲), something "thrust", or "punching"
@@umi3017 I'm from Guangdong and I've always heard wasabi described using 冲 as well
There’s also the “cold spicy”, the one that you get when you eat mint. It triggers the “cold receptors” in your mouth and nose, giving that peculiar fresh feeling
At this point i am convinced that in English any flavor can be described with “x spicy”
@Gol Acheron :0 yeeee! You are right :)
@@chri-k sweet is sugar spicy >:)
It is the spicy of ice. Carbonation is the spicy of air. Ginger is the spicy of earth, and peppers are the spicy of fire.
@@Fayanora pop rocks are the spicy of the crystal. Sour sweets are the spicy of the poison. Licking a battery is the spicy of the lightning
Now it's time to create the szechuan-wasabi-chili wings for the ultimate trifecta and most uncomfortable sensations
YES.
You forgot pepper and mint
Szechuan food often has both hot and prickly spicy already.
Add some menthol as well for the fourth type of spicy (that triggers cold receptors).
My god that sounds delicious.
Here in mexico "caliente" means hot temperature, while "picante" means hot spicy. We also use the word "chiloso" for something spicy. It literally means chillie'd.
quite similar to Italian, with "caldo" (hot temperature) or "bollente" (literally it means boiling) versus "piccante" (hot spicy) or speziato (tasting of spices, not hot spicy)
@@myrrdyn funny enough caldo means broth in spanish.
@@myrrdyn funny enough caldo means broth in spanish.
Also we have the words "especiar" or "especiado" which refers specifically to spices, not chilli
Picoso also in Mexico. Real quick Mexicans! My people! What's the English word for Enchilado like "ahh estoy bien enchilado!"
I was lied to in my biology classes! I was told that "spiciness" is a result of your taste buds dying. Capsasin binding to receptors makes WAY more sense!
When you can't find a proper science teacher, so you just make the gym teacher do it 😂
@@GelidGanef memories are suddenly being remembered
the peppers have tiny knives that stab your tastebuds and make them scream
That's such a scary thing to be told too loool
Capsaicin doesn’t kill your taste buds, but it can give them an actual burn. The burn heals in a day or two. If you eat hot chiles habitually, though, your mouth and throat become less sensitive to them (and perhaps to other things).
I had never heard of Sichuan peppers. But the description of the feeling reminded me of Jambu, a herb we have in northern brazil known for giving this tingling sensation. Coincidentally I just looked at the english wikipedia page for Jambu and it says that the Jambu buds are sometimes called Sichuan buttons. Very nice video!
This is SO interesting - thanks! It looks like jambu also contains sanshool, so it works in pretty much the same way as szechuan peppercorns.
I love that they are also called toothache plants (for their anesthetic properties) and eyeball plants (for the color and shape of the flower heads)! I grew some a few years ago. Was fun getting my friends to trying them out!
We made a drink with them at a bar I tended a few years back. People really thought it was fun!
Yeah. This also reminds me about eating kebab with the extra hot sauce. My teeth always feel tingly, and I didn't really know why. Tingly in a different way than Mexican food. Very interesting!
@@HayTatsuko c'mon, the eyeball plant is Guaraná, the plant is literally a biblically accurate angel!
In Malay, these are how we describe things:
1. Panas = hot temperature
2. Pedas = spicy chillies hot
3. Berempah = full of spice flavour but not necessarily hot; like coriander seeds, cardamom, cinnamon, clove, cumin, fennel etc. Think of pumpkin spice or masala chai.
4. Menyengat = literally means stinging, but also describes the pungency of wasabi & the smell of sharp vinegar.
5. Pijar = numbing hot. Pijar is used to describe the sensation on your skin/mouth after you've handled something 'pedas'.
I guess Berempah is similar to Umami?
@@kaiderhaiii No. Umami comes from glutamate which occurs naturally in stuff like tomatoes, cheese, fish and shrimp. Berempah is more like full of "spices" and is more about the aroma, if you understand what I mean.
@@kaiderhaiii Your profile picture is off-centered, pal.
Some people also get a mild "spicy" tingling sensation for things they're allergic to. I've heard stories of people who found out in their 20's or 30's that no, pineapple or mango or strawberries are not spicy to everyone; they're just mildly allergic.
Pineapple in particular may just be enzymes in the flesh trying to break down the proteins in their cells; pineapple mash makes a great meat tenderizer. Mango is closely related to cashews and people can be allergic to both, and also distantly related to poison ivy and you can have very similar reactions if you're particularly sensitive.
@@amira-uf5yj If that was true about pineapple, everyone would feel tingly when they ate it. It doesn't do that for me, nor most people. Therefore I do believe your supposition is incorrect.
@@Fayanora and what is your evidence for "most people" not feeling tingly when eating pineapple? a lot of people do feel the tingle from pineapple's enzymes (bromelain to be specific, google it). in contrast, pineapple allergies are rare (again, google it).
@@Emile.gorgonZola LMAO. No, you're the one who made the weird claim. The burden of proof is on you.
@@Fayanora I'm not sure how common it is to feel tingly from pineapple, but the thing about bromelain breaking down proteins in animal flesh is true, and it does cause tingling in some cases. And the connection between cashews, mangoes and poison ivy is also spot on. Amir knows their stuff
A nice followup to this would be how mint tastes “cold”
Right???
It's basically the same with hot spicy, but the receptor is for cold.
In fact, in my language, both spicy and minty are the same word.
Menthol does what Capsaicin does, but in the other direction in terms of temperature thanks to binding to a different temperature sensor.
@@mk_rexx That... seems like a recipe for culinary disaster. mint plus chili peppers equals both hot and cold being triggered at the same time. Which is _not_ pleasant, according to those I've heard have done it.
@@kennyholmes5196 Tbh I’m kinda curious what it would taste like, in a mild form
As a sushi chef I have to let it be known that there are 2 kinds of wasabi. The horse radish kind you mentioned, and real actual Wasabi, which is expensive as hell and has about a 5 minute shelf life after grinding (hence why you won't find it at a restaurant).
Real Wasabi is less "spicy" and more earthy.
What is the real Wasabi?
@@lukasg4807 Literally just wasabi. The Western version is fake to the degree it should use a different name altogether
@@lukasg4807 It's a plant taking of 18 to 24 months to grow. It also need ironically very limited sunlight (much shade) and very temperate temperatures (think 45F to 70F for optimum growth I heard).
@@someguy782 it’s not that expensive in Japan only to people outside because they don’t have Japan’s environment to grow it
@@someguy782 they grow wasabi in uk tho
The ambiguity of the term has always annoyed me for these reasons, and also because "spicy" can mean simply that it contains spices like cinnamon and cloves i.e. a 'spiced chai latte' (though this also contains ginger, which is spicy!).
The scientific term is "pungency", which does not solve this problem because pungent colloquially means "strong smelling". Scientists should have chosen a better word.
In Mexican Spanish “caliente” refers to hot temperatures, whilst “picante” refers to spicy flavor. Perhaps scientists can adopt the “picante” terminology, similar to how the flavor “umami” is named from the Japanese term.
@@SilverScarletSpider I wonder if that's the same root as 'Piquant' in English. I think in English it means more sharp/acidic, or the harshness of onions, but I'm not completely sure.
I only know this from the English language tbh. German, Hungarian and Dutch are all pretty clear in distinguishing those things.
In Italian, to say "something that uses spices like cinnamon, but isn't spicy-hot" we say "speziato" (same root as "spicy" and "spiced"), while to say "spicy-hot like chili" we say "piccante" (same root as "piquant"). I never thought of mustard as spicy 'til now, so I don't think we have a word for "pungent spicy", sadly
No one uses spicy to describe cinnamon and cloves lmao
I once bought some szechuan peppercorns. Tossed a couple in my mouth, hey. Oh man. It was a little brain breaking. It was SUCH a strong sensation, but somehow also imperceptible, as if I couldn't look directly at it, like my brain was telling me SOMETHING was extremely strong but refused to tell me what. Basically the Flavor Out Of Space. Tasted like electricity and limes. I stood by the sink, undecided if I wanted to barf or not. I can't say I recommend doing that, but it was certainly an experience.
It's funny. In the netherlands we have like 3/4 words for spicy that could theoretically mean different things, but everyone just uses them interchangeably...
辣 in Chinese isn't just for hot spicy, it also describes the burning sensation of strong alcohol. Whenever I tell Chinese people that westerners usually can't drink Baijiu (Chinese sorghum alcohol), the typical reply is 太辣了，对吧 "Too spicy, right?"
I've had a very spicy wild mushroom when I was living in New York State. I don't remember the name of the mushroom, but it was small and red, and it had a very "hot" flavor similar to a chili pepper, but unlike the chili pepper spicy, the spiciness disappeared pretty quickly.
Rusula sardonia?
@@javieravergara3737 Sorry, I have no idea what it was.
Never heard of that
TRPVs, which is activated by capsaicin/vanilloid (which gave the receptors the "V" in their names), senses heat and nociception. Basically chili peper and hard drinks trigger the same feeling as 辣.
@@orangerman_24 Thanks for the explanation!
In German there is "heiß" for temperature "hot", "scharf" for "spicy hot", "würzig" or "pikant" for just "spicy" and "beißend" for "pungent spicy" (although this one is not used that often - most people will also call it "scharf")
🤮
@@2MinuteHockey ?
Indeed, concerning spices English is extraordinarily unprecise compared to most other languages.
Sehr hilfreich für mich, vielen Dank!
It is interesting to learn that the compound in Sichuan pepper (huajiao) is called sanshool, named after sansho, the name of another Japanese variant.
This was interesting because I lost my sense of smell over a decade ago due to a head injury but I still have the four (five?) basic tastes. So to me, most foods “taste” like cardboard, and sometimes salty or sour cardboard, but I now have an increased interest in spice because it definitely adds some much needed interest. Thx for the explanation. 😋
Also, the spicy from chillies doesn't affect birds. They just taste the fruit.
Grape flavour is supposedly spicy to birds. I'm not sure how exactly they determined that though.
I would love to see what spicy peppers would taste like without the spicy part. That sounds fascinating.
@@MurdocsMinion Probably like a bell pepper.
@@MurdocsMinion Depends ALOT on the pepper probably. Peppers have a very large range of sweetness
I've heard that birds are not sensitive to chili pepper, so feel free to spice up your bird feeders and watch the squirrels regret their decision!
The animation is just fantastic and poetic on this. I loved how the three components of milk (fats, protein, sugar) soothe the receptors.
first time hearing about the "numbing" spice, would love to try it out sometimes since i love spicy food
Ah, then you would like szechaun peppers
Mapo tofu (same ma they mention in the video) is a fairly common Chinese dish that you could get to try the numbing spice
It's a cool spice, I use it in Sichuan cooking all the time. Both the taste and sensation are a lot like grapefruit pith.
Mala Sichuan cuisine is amazing.
works well in any fusion you do as well, i enjoy replacing regular peppercorns with it for my steaks
Finally someone has made a video about it i have been so confuse for years about the diffrence
It makes sense that places where spicy food has been historically popular have more words to describe the experience. In Mexico we use "especiado" (spicy) for food with spices, and "picante" (prickly) for food with chiles.
Funnily enough, that's true for German as well. We use 'scharf' for 'hot spicy' (though it can also mean 'sharp', like a blade, for example).
And 'würzig' as a general term for food, strongly tasting of spices.
And I can't think of a single traditional German dish, that's particularly 'hot spicy'.
@@raraavis7782 That's so interesting! I wonder how scharf came to be used to describe hot spicy. I recently learned that the word hurricane comes from a caribbean language and it literally means 'storm'
@@mariusbc
Well...it literally means 'sharp' and the burning sensation isn't unlike a knife cut.
Thanks
"Wasabi is just edible tear gas" finally someone dares to speak the truth!
Truly appreciate the efforts, especially with the spice Venn diagram. It helps understand the concept so well! ❤ (4:07)
In China I once ate a bag of seasoned nuts which had a very interesting taste sensation on them. Back then I called it the "new spicy". It was none of what you described in your video. It tasted more like metallic. Maybe one day you could make a video of what I might have eaten back then. Greetings from Germany.
I'm quite curious about this
Maybe it had some fungi flavouring, I've often found some mushrooms to taste metallic
@chuharry5360 I tried it the day before yesterday when my Chinese girlfriend was cooking but the sensation was different. There was no metallic component.
It's probably th numbing (ma) spicy, it tastes slightly metallic exactly as you describe to me
@@dingus42 We aren't talking about Sichuan-Pepper right? Do you know the Chinese character of this spice so I can google it?
I absolutely LOVE spiciness, & I don't know why. Loved this video! Also, where can I recommend video ideas? I have been wondering about lemon's sourness. Lemons are fruits, so how do they get their seeds to be dispersed? If the fruit is sour, then what makes animals want to eat it?
Thanks for the idea! You can always leave video ideas here in the comments.
All of these just hurt for me, way before any of the other responses. This while no one else in my family seems to even notice. Like "huh this is not spicy at all? oh wait maybe a little" while I am dying.
One thing that seems similar and that I _can_ stand is sparkling water.
this is just a hint of Minute Linguistics
hahaha yes
Her voice is so nice....
There should actually be a channel called Minute Linguistics or Minute Etymology that explains the history and meaning behind words!
@@anvithequarsonist There's NameExplain for etymologies, different person, but interesting nevertheless...
wow what a high quality video! great stuff from the minute team as always, love the little milk protein fat and water goobers saving the day from capsaicin :))
You did end up buturing the pronounciation but thanks for talking about ma la! It's why litterally almost everywhere except for China doesn't actually do ma la haha (a lot of places only do the la part of the actual dish since they don't have the spices required for the ma)
I don't speak any Chinese, but I saw the pinyin and just thought "that can't be right"
It actually annoys me when people include foreign terms in their videos and don't even make the slightest bit of effort at correct pronunciation.
You also butchered the word "butchering", so there's that.
@@Yotanido To be fair I speak Chinese and it wasn’t as terrible as you’re making it out to be. She got the vowels roughly right but the tones are off, which is very forgivable imo. I wouldn’t call it a lack of effort
@@Yotanido imo it's better to not try and pronounce the tones, as it just ends up sounding worse. It's really not that bad.
Also, if you don't speak Chinese, how do you know that "that can't be right"?
Bro, I ate a whole packet of wasabi thinking it was crushed up avocado.
I recently added some mustard when about to reheat some very hot dahl I cook up in bulk and eat quite often. It was unbelievably delicious. I've added mustard every time I've eaten that dahl ever since. This video explains why! The massive amounts of chilis, ginger, and pepper are all activating the same receptors. The mustard is activating some different receptors which were previously only being weakly activated by lots of garlic and cinnamon.
Tomorrow I have one task on my to-do list. Finding some Szechuan Pepper to buy. Conveniently and coincidentally, I bought more mustard earlier today. I'll make sure I have the phone number of the Fire Brigade on speed-dial before trying my first creation using all three hot-and-spicys.
My kids think mentholated lip balm is “spicy chap stick” and carbonated beverages are “spicy water”
So the carbonated water thing is SUPER interesting (my kids have called it "spicy" too!); it turns out that the carbon dioxide in carbonated drinks binds to TRPA receptors (the same ones that wasabi activates)! And as far as chap stick, menthol triggers different a different set of sensory receptors (called TRPM8). So the kids are totally right :)
@@MinuteFood
Does this mean that part of the reason carbonated water tastes salty (too salty for my tastes) is the same reason you need less salt in spicy food?
I've always been someone who loves the hot spicy kind of spice, while absolutely hating the tingly spicy kind. It's always been weird explaining to someone that I love that hot spice hit, but hate the numbing szechuan taste. This is definitely a great way to explain it to them, so bravo!
I once attended a chilli eating contest and ate some really hot chilli peppers whole. After that happened I swear I developed a chilli intolerance because I my guts hurt so much every time I eat something even mildly spicy now. It's my biggest regret.
Possibly. I know you can get intolerance/allergy to mangoes if you get a rash from poison ivy, because the body recognises it as a great danger (they're from the same family, or have the same substances?).
Really? I thought you would build tolerance for it like me. Like the food I ate a few years ago tastes very spicy, but over time I realized that it's that spicy, it's still spicy but not as intense as before
It could be a nighshade allergy! Many (most?) chilies are in the nighshade family, and though you won't necessarily react to all of them, once you have an allergy to one nightshade plant it's pretty likely to develop issues with some others too. Kinda like how banana and latex allergies are related.
Meanwhile i'm the oplosite. I hated spicy food then I ate a reaper as a challenge and I think it awakened something in me because I love spicy food now
Maybe you damaged your stomach lining with all the spice
That was an EXCELLENT tightly packed informative video. Everything just perfect..
For what it's worth, the o's in "sanshool" are pronounced seperately. Szechuan pepper is called "sansho" in Japanese, so this chemical is sansho-ol.
sansho has a different color and flavor from szechuan peppers; the numbing sensation is the same though
Thank you for including the organic chemistry structures in your video!
Capsaicin doesn't literally make your nerves feel like they're burning. It just makes the temperature where they send you the burning warning way lower, like as low as the temperature of your hot food, or even as low as your normal body temp. That's why sipping a cold drink actually does make the burning go away, but as soon as your mouth warms up again, it comes back. Or why I don't realize how much of the jalapeno oil is on my fingers till I wash them in slightly warm water, and remember why I usually wear gloves for that
in case it wasn't clear to other commenters, they video does say this, pretty much verbatim
So many spice videos cover the same facts. Thanks for teaching me so many new things! :D
Fascinating! As someone who lived in the Far East (Japan and China) for a while, this explains a lot about what I loved and didn't love about the food there. I like some capsaicin, but it can get too much for me very quickly. I fell in love with Sichuan pepper while I was in China - that tingly feeling and the slightly floral taste. And I cannot stand horseradish or wasabi; they taste, to me, like something you should be de-greasing your stove with, not eating.
I went to college in TX, so I knew how to eat jalapenos. I got a job in Taiwan, and behind the house was a four foot bush covered in thin, red peppers, a third the size of my finger. I popped one in my mouth, being from TX as I was, and I've never been so sick in my life. My dinner stayed down about 45 minutes, and then it all came back up, with the offending pepper.
As someone who looooooves spicy food, this video is so exciting to watch as a spice lover 😍😍
Yes! My mother's side of the family is from Sichuan and it kind of drives me a bit crazy that most people don't even know that the Szechuan pepper flavour exists. (Also, that's a pretty nice mapo tofu you made there.)
I absolutely love Sichuan food. There's something about that incredibly weird sensation somewhere between pepper and pop rocks that really elevates spicy food from merely tasty to edible magic. The best expression of it is, of course, a bubbling cauldron of hot pot surrounded by friends and family. 🌶❤🍲
I love the pause after 4:21. You knew what you were doing.
MinuteFood, you should really do a follow up video dealing with spicy on the Scoville heat scale.
Another great video. Thanks, Team Minute!
It's the difference between "it burns", "it stings", and ... I haven't experienced what you talked about with Szechuan. Maybe I just didn't get enough of it to trigger it before.
you can definitely feel it if you just eat a szechuan peppercorn on its own
the thumbnail looked like a splatoon splatfest
I hope we can get a video on why foods taste different depending on their temperature
They probably will do a better job than I will, but in case you're still wondering:
There's probably many factors, but one of the important ones is that your tongue tastes the most at things closest to your body temperature.
The further away from your body temp (hotter or colder), the less you taste.
Have you ever tasted office coffee that's been sitting in the pot for a bit? It was bad, but you could muddle through it. But then you get busy and forget about it and let it sit 3 hours to your lunch break, and you taste it and it was the bitterest most disgusting thing you ever drank? It cooled down closer to body temp and you taste more of the cheap roast beans.
It's also a reason that higher end beer and red wine is served near room temperature. They want you to taste the complexity.
The cheap beers on the other hand - coors, bud, etc - always boast about the "coldest beer out there" and are always refrigerated. They want you to taste less because they dont taste very good. Similar with soda.
While capsaicin isn't soluble in room-temperature water. Drinking warm or hot water seems to quickly remove the spicy sensation, probably because the temperature helps dissolving capsaicin.
Thanks for explaining these. I knew there were different types but wasn't sure what the different chemicals were that were responsible.
Although, I will say I've never found milk to be all that helpful if I overdo it on spicy peppers.
I've heard citrus can help too, have you ever tried that? Im not that impressed with milk either, although it is maybe slightly better than just a cold soda or water would be.
The mythbusters did an episode on spicy cures (for peppers) and used milk as a baseline, maybe try anything the found more helpful. But know that its specifically the fat in milk that blocks the capsaicin so skim and fake milks won't be helpful.
My spouse cannot tolerate capsaicin, but will chow down on horseradish of any sort. I can eat almost any amount of capsaicin, but I can only handle a little bit of wasabi or mustard or other horseradish-hot.
I feel uneasy after watching this video. I need the words to express the different spicy types taking into account that all of them should be different from "spicy", since we miss a clear word to say that the food has loads of spices (independently from the hotness of the spices).
My husband I talked at length about this as I was writing this video! It's interesting that we don't use "spicy" to describe something that's full of not-spicy spices - I think it's because it doesn't create the uncomfortable-ness we generally mean when we use "spicy." Any good ideas for a helpful word here? I'd probably use "flavorful" but I agree it doesn't exactly get at what you're talking about.
@@MinuteFood something like condiment/seasoning would evoke the feeling, but unfortunately seasoned is just a bit binary: either the food has seasonings or it doesn't have.
Probably "spiced up" or"overspiced", depending on the degree?
I try to use "heavily spiced" if I mean that I've added many different spices, even if many of them are not 'hot'. Something with turmeric, garlic, paprika and ginger is going to be heavily spiced, even if it's quite mild in terms of hotness. But a simple spinach and rocket/arugula salad can be quite hot if you add enough freshly ground pepper and chilli flakes, even if the flavour combinations are pretty simple.
Maybe, "well-spiced"?
Gingerol is actually surprisingly spicy. Pure ginger juice can clock in at 60000 scoville. However its not heat stable so using it during cooking will greatly reduce spicyness.
In Bangla, 'ঝাল' (jhal) is the word for chilli's spiciness. 'ঝাঁজ' (jhaj) is the word for mustard or shallot's spiciness which you feel mainly through nose and throat. গরম (gorom) is the word for hot (temperature).
This is neat! I’ve always noticed the difference being used to my family’s spicy food but then not able to tolerate spicy foods from other cultures. It was all just the different ingredients.
I love how MinuteFood is so considerate. They realized that the Chinese pronunciation (Great attempt) might not be 100% accurate. Thanks!
Tha k you for that well made, educational and fun video
I've been using spicy to mean flavor (e.g. nutmeg, clove) of spice and piquant to mean the heat associated with spice. Not separating the pepper heat and horseradish heat tho.
Fact 1: Spicy foods are having a spicy cell namely Capsaicin, when you consume them, the heat sensing receptors gets a signal to the brain, this may lead to uncomfortable death after the symptoms, making you lose life. But when you mix it extremely spicier, at first it's not spicy, but after this, now you may experience extreme heat. Temperatures of a spicy cell reaches in general at 35°C, but can expand to 43°C in some ways.
Lesson: Try milk that uses casein as a protein which fight back spicy cells, or try foods that gets Capsaicin away from the mouth inside.
I really wonder. Is there a genetic predisposition to experiencing more spiciness than other people? Or can it be affected by sensory disorders? I seem to detect spiciness *way* better than my family, even to the point where a dish they would describe as not being spicy at all is scorching to me.
And it's not for a lack of trying to build up my tolerance - I've been trying over the years to build up my spice tolerance. But whatever is making me detect it better, combined with my ridiculously low pain tolerance... It's not a good mix!
you might be a super taster...my son is.
Milk is only a temporary suppresant of the capsaicin spice. Ed Currie (an expert in pepper breeding and hot sauce making) says that citrus is actually better for numbing the spice. It doesnt make the heat go away like milk does, but instead it numbs the heat for an extended period of time
Funny that I always compared the taste of wasabi to the smell of gasoline, and I’m not too far off
I think ice cold Horchata is the perfect pairing for spicy Mexican food. It doesn’t hurt that it’s also super delicious.
Watching children call sparkling water spicy makes me wonder...
Another interesting video. Great work
Interesting thing about capsaicin. It turns out that birds don't feel that effect, so to a bird a hot pepper would seem "hot." One hypothesis for why peppers started using capsaicin is so that the fruit would be more likely to be eaten by birds, which could spread the seeds further due to flight, than mammals which wouldn't move as far away after eating the fruit.
I've heard a theory that its because mammals often have the type of teeth that can crush the little seeds, whereas birds just swallow them whole and also uh... deposit them whole.
this is the same reason berries are often poisonous ( but not to birds!)
SciShow did a great episode on this - it seems more likely that capsaicin actually evolved as a defense against insects & fungi! Check it out here: ua-cam.com/video/ZE_OlyBhr1A/v-deo.html
One really interesting question that would make a good follow up video: WHY do we like these sorts of spices?
Mint feels spicy
This is a really good point - mint binds to a different sensory receptor (TRPM8), and in large enough doses I agree it does qualify as "spicy"! Maybe I'd call it "cold spicy"?
As mint binds to a different receptor, that means it could be possible to make a mix of mint and chili, which, if my hypothesis is experimentaly verified, would trigger both a freeze and burn sensation.
Might be something I'd like to try.
On a sidenote, I already had mixed both mustard and capsaicin (tabasco, to be precise) and I love it. Turns out they kinda balance each other (at least in my mouth).
@@MinuteFood Strong alcohol also feels spicy, does it work with a similar mechanism?
That makes sense, like after you brush your teeth sometimes you feel your tongue sting
Yep, ethanol activates both TRPA (wasabi) and TRPV (chili) receptors!
I've gotten numb from seschuan, but never any real sensation like you described here. I do find it pairs very well with capsaicin and piperine. Not making them hotter, per se, but making the spice heat feel like a more broad or rich sensation. I dislike the flavor of wasabi so I've not learned to cook with it, so I'm really curious how it pairs with the others.
I do find the different types of capsaicin and piperine peppers are great to mix for other flavor profiles, though. Even if you can't take the heat, there is usually a mild pepper that has similar flavor to its hotter cousins. White pepper is just black pepper at a different phase of processing, but it has a milder and less earthy taste to it that is great for those who find black pepper too strong, and I've substituted white pepper in most of my Italian inspired recipes that otherwise would call for black pepper. I also cook a lot with habanero, but when I'm cooking for others with less tolerance, I switch to ancho for a similar flowery flavor.
I'm going to start using "la" instead of "hot" or "spicy" in English. The meaning is clear once explained, and then no ambiguity after that. It's time we start borrowing Chinese words into English en masse. Firefly, here we come!
In Japanese they have 2 words for flavour. Aji (味) refers to the deep, round, savoury flavours of things like meat while kaori (香り) refers to the higher, sharper notes of things like spices. Aromatics are also divided in 2 categories, ajitsuke (味付け) for things like soy sauce, seaweed et cetera and kaoritsuke (香り付け) for spices.
In Tagalog, "anghang" is both spicy and minty (which makes sense). Also less confusing in English context than "la."
In indonesian (and maybe malay) spicy and minty is called "pedas" while hot temperature is "panas"
And i dunno but i always think that minty is actually spicy
@@dhearyzikrimuhammad_0366 mint does have a sharp pungentness to it but it contains menthol which activates cold receptors. In contrast to capsaicin which activates hot receptors.
An experiment you can do is try the following combinations:
Minty + ice water
Minty + hot beverage
Hot Spicy + ice water
Hot Spicy+ hot beverage
Basically mix the chemically unduced sensation with the physically induced sensation. Mint and cinnamon gum should be sufficient or use whatever pepper is the right level to get enough burn that you can notice the added change from the physical temperature.
As far as if minty should be lumped in with the other 3 spicies in the video is personal preference, but i do not. (But it would be useful to have a name for everything that triggers receptors not specifically looking for it, and then a sub category name for the different types of sensations they cause.)
I did an experiment in middle school, the best against capsaicin receptors is sugar. Specifically powdered, then brown then normal then milk then rice then water. (That's all the things I tested it with)
In portuguese we have more words to describe these sensations: "apimentado" is "with pepper" but it is ok. "ardido" is when the pepper burns you. "picante" is use for sensations like wasabi as well. And when the dish is really strong (with a lot of pepper) we say "esse é bravo". kkkk.
I've always wondered why there isn't a word to describe the situation of suffering from eating something spicy. In Spanish, we would say "me enchile" or "te enchilaste." Basically saying "I'm on fire/you're on fire" with the implications of suffering from spiciness and not actually being on fire...does that make sense?
Makes perfect sense. If a native English speaker tells you their mouth is on fire that’s what they mean.
I never actually get a red face or sweat like crazy when I eat spicy food... Am I just weird? I love spicy foods, like I have ghost peppers which I love to use in anything, but I don't sweat while eating them? I do have to pause while eating to get my sense of taste "back" to enjoy the flavors of the food that is spicy, but it doesn't really bother me except for feeling annoyed at not getting the full flavor experience.
Also thanks for expanding on what Szechuan spiciness is! I always wondered why it made my nose run like crazy.
This was a really interesting video! I learned something new.
Describing it as "it's like edible burning tear gas" makes me feel better about not liking it, and also makes me question people who can't live without it
I love horseradish/wasabi for two reasons:
1. It tastes good
2. It's fun to push your luck and see how much you can eat at once before you get the "I got punched in the face" sensation.
Sir based on that second reason i think you may have some degree of masochistic tendencies
Numbing spicy? Very well, quest accepted, I'm going to go searching for this new sensation!
Unfortunately real wasabi is not horseradish. Same family, different plant. So no, it's not "just horseradish" as was written in the video. Japan even has a different name for horseradish which is 西洋わさび and means "western wasabi".
Saying that wasabi and western horseradish are the same thing is like saying that mustard is also the same thing just because it's in the same family.
In most places, horseradish (and a few other ingredients, including mustard and food coloring) is used almost exclusively in place of wasabi. Most people (despite what they think) have never had real wasabi - that's what we were getting at here! For some more info, see www.washingtonpost.com/news/wonk/wp/2014/10/15/why-the-wasabi-sushi-restaurants-serve-is-almost-never-actual-wasabi/.
I interpreted that statement as “most of what’s sold as wasabi is actually just horseradish.”
@@MinuteFood Ah okay. And yes that is true. I think the only places you can find real wasabi is in high-end sushi restaurants in Japan where they actually make both the sushi and wasabi paste in front of you, grating the root on a shark skin rasp, and apparently according to the article you linked, Pacific Coast Wasabi in the US. It's only slightly surprising that we as a species haven't been able to artificially cultivate wasabi properly. Especially considering the demand but I guess with something like a horseradish mustard mixture that's infinitely cheaper to make and 99% of people have no idea isn't real wasabi there would be no point in trying to cultivate such a picky plant 笑
I’ve always thought of spiciness breaking down into 6 different types, the capsaicin/pepper spicy(chili powder and anything else made from chili peppers), slow burning spicy(ginger and other Asian spices), mustardy spicy(mustard seed, wasabi), allium spicy(onions, garlic), attacking but not lingering spicy(peppercorns), and sweet spicy(cinnamon). They’re all related, hence spicy, but all very different. Like I don’t think of ginger and hot peppers as being the same kind of heat, even if they both trigger heat receptors in the mouth. And some spices vary considerably depending on concentration, like how cinnamon at low concentrations is more sweet than hot, whereas at high concentrations like in Hot Tamales candy, it’s hot.
What about polygodial? That’s found in Pepperberry and Szechuan Buds, and it has a strong, peppery spice to it.
right now mix it all together and create the most spicy omnicondimentum
Spicy also seems to be an almost cheat-code like overwrite for feeling nauseous for me.
No matter how sick Im feeling, if it is drenched in garlic or ginger chances are it will not upset my stomache further
I always thought of horseradish/mustard as "zingy" rather than spicy. I guess I was wrong about that being the most common term in English for that type of flavor. Usually I only think of hot peppers when I hear spicy
Cool channel, keep it up!
This actually makes a lot of sense, I always wondered why I really like wasabi but can barely handle chili at all, but now i think I have a theory.
I am a swedish scout (not boyscout, not girlscout, simply scout because that's how it works here), and we use fire a lot. All the normal things you would do with it like cook food and keep warm, but we do it a lot more than the average person, and due to this I have gotten used to the feeling of smoke essentially burning my lungs while I'm cooking, just because fire is a thing. And I guess that almost immunity to feeling uncomfortable by the fires smoke, or at least a higher tolerance for it, has also made it way easier for me no eat wasabi.
But as I am not stupid and don't stick my head in the fire that often, I am not in the same way used to the heat of chili.
I love this video! It's great to know, that there are actually different kinds of spiciness.
As for myself, I think, that onions and garlic are spicy, but they are different and especially they are different from black pepper. Meanwhile black pepper is not the same with chili pepper or mustard. And also radish, horseradish and ginger are spicy too, but ALL of what I have mentioned are different from each other! Although yes, some of them have quite the same effect. But still they taste different.
Maybe we can name them based on where the heat feels? Chilis are mouth spicy, wasabi is nose spicy, and black pepper is throat spicy.
There is at least a fourth kind of spicy. Not very common today, but in the earlier days, where pepper was hard to come by and chili didn't exist, there was Sedum acre aka biting stonecrop. It has the spiciness of tabac, which also wasn't known back than.
In chillis, especially the green ones you also get a pretty unique bitter taste, is that the taste of capsicin or is it something else?
What's even weirder is different chili peppers seem to act differently. Like Korean chili gochugaru feels like a warm heat, scorpion peppers are like a stinging/throbbing heat, and some other hot peppers seem to affect the nose/make you sneeze.
Really want to try the third one. Never heard of it before.
The video is top notch quality.......moooore please....
great video, well produced kate!
Very informative. Especially, as someone who loves spicy food.
My favorite spicy is ginger spicy. Like, really strong brewed ginger brew that clears out your sinuses. It's like a healing tonic. I currently have the flu and am sipping on the speciest ginger brew I can buy in this area. My fiancée can't touch it with her tongue without recoiling in horror, but I love it. Straight up ginger root or pickled ginger is good, too, but not as strong.