“One shady, geographically challenged dude” is the best under/over simplification of Columbus I’ve ever heard 😂 dude was a global, cultural, environmental and societal menace on accident
One point that got missed I think is that growing the spices near your subsistence plants would also help cut down on the pests bothering your crop.... a "Natural" pesticide you may say. I use this in my small home garden as well.
Quick note. The picture of the "peppers" you used for the piper genus are in fact bell or sweet peppers, which are absolutely related to chili peppers. Both being part of the nightshade family and capsicum genus. You needed to use a picture of a peppercorn. 😊
@@adonnabrons2213 Yeah, all peppers, tomatoes, and potatoes are in the nightshade family. There's a reason we only eat the tubers from a potato and not the fruit. The fruit is toxic.
Came here to also point out that he just showed bell chilis and called them peppers. I haven't watched any of his content in a while because of errors like this. I honestly believe calling what MatPat does "science" has been harmful. It most definitely isn't.
There are actually animals that season their food. On the island of Koshima in Japan scientists bring sweet potatoes to the macaques on the island that they study. One macaque named Imo was observed washing their potatoes in fresh then salt water and after a while the other members of the group began copying them. Some of the macaques were observed dipping their potato into the saltwater between bites suggesting they enjoy the taste of salt.
animals dip food into water to moisten something dry or hard so they can eat it easier, I don't know what a macaque is but I'm assuming it's probably a monkey with the way you talked about it, monkeys are one of the animals that don't have to wet their food so the fact they were dipping it in saltwater either means they like salt or they like soggy food and that's wack 😭
@@halolighta macaques are a type of monkey, these ones are specifically Japanese macaques a.k.a. snow monkies. They're the ones that hang out in hot springs
Spices are such an interesting thing. I would love to see more videos about spice trade and how different countries started using spices that are not really native to their land
Mainly middle or northern Europe doesn't have much native spices besides some herbs. But our rich ancestors wanted to feel special and present special food in their parties so they paid people to traveled all arround the world and get what they wanted. Be it sugar, pepper , tea, chilli we got it all from abroad.
Didn't think i would ever hear Matpat calling countries who are known for eating rotten fish easily categorizeable as Biological weapons "subtle" in their tastes
Another thing to keep in mind, the eating of spicy foods is also very cultural. Young children do not naturally gravitate towards "hot" spicy dishes but when they see family members and/or others around them eating and enjoying them it becomes associated with social pleasure. Also, many of the plants in the capsaicin family have anti inflammatory properties
Or for more rebellious ones, they go for spicy food to split off from blander cooking in their home. _Pretty much the case for me._ I started to eat spicy food when my parents' cooking was really bland, no spices no nothing, and I eventually grew to love using spices.
I don't know, some people here in México don't like spicy food ... doesn't matter how hard you try, they don't like it, and never will. Others like me, love the flavor, doesn't matter if your mouth hurts, and with time it hurts less...
I still remember how in childhood I tried a bit of spicy pepper, because adults did, and didn't like it, and the food tasted good even without them. But still, didn't develop an addiction to spicy food, if the restaurant offers "not spicy" or "not so spicy" I pick them over "spicy". Of course I still use spices when cooking, but without exaggeration, even try to minimize the use of salt.
Also keep in mind that many of the cultures with deep connections to spicy foods also have very rich histories with medical practice. Actively seeking out the medicinal properties of the plants around them led them to find palatable ways to use those plants and reap the health benefits.
“My foot hurts, doc.” “Well, I don’t have any aspirin, but taste this, I found it while trying to whip up some pain killers!” “Well now MY MOUTH HURTS-“
(6:59) Small correction: cilantro/coriander is not actually used in tabouli. The base is actually parsley. They may look the same and come from the same family, but they aren't used in the same way and taste different.
It's hard to tell them apart when you're shopping for herbs in the soap aisle. 😛 (If you don't get the joke - a large minority of the population, myself included, have taste receptors that detect aldehydes in parsley and cilantro as a nasty "soapy" taste.)
@@BlissfullWulf It's a lot less pronounced in parsley, but it is there. To me, cilantro tastes like it's been rubbed down with bar soap, while parsley just has a soapy note at the same level as its grassy notes.
@@michellepoleqiurky5744 I don't know what I am missing, I guess. Cilantro soap flavor overpowers everything I have had it in so I don't know what the desired flavor is like. I don't know to miss it, so don't feel sorry for me.
According to National Geographic, tree shrews are the only other mammal - alongside humans - who seek out spicy food. Tree shrews are native to the forests in South East Asia, particularly in places like China. They are relatively small in stature and have developed a surprising endurance to spicy food. - i got this from google
Don’t get me wrong, I love MatPat’s videos, but he makes a lot of errors in biology and chemistry. Ex. pepper taxonomy, the PH scale and the organic status of bones. He’s an Ivy league graduate, but he could do a bit more fact-checking.
I would like an episode on how pretty much all of our food is named wrong 😂. The origins of the naming of chili peppers is quite comical. Wonder what other foods we have named that doesn't really make any sense 🤔
Fun fact: today I learnt that cilantro is the Spanish word for coriander. I had never seen 'cilantro' before this video, but instantly recognised it as I *hate* coriander so will always recognise it. In looking that up I also found out that apparently 20% of people dislike coriander/cilantro, so it's nice to know that I'm not crazy for hating it. Edit: also, Americans call capsicums "bell peppers". When I think pepper I think spicy and chili (which I dislike), but I love capsicum, so I actually avoided a dish here in Cambodia for about half a year until I realised that it actually contained an ingredient I'd like, not one I'd dislike.
yeap, in american english, coriander refers to the dried seed, cilantro to the fresh leaves. And yeah, mild peppers we call bell peppers or sweet peppers or green/red/yellow peppers (despite many spicy peppers coming in those colors.)
For the longest time, buttercream icing made my whole mouth tingle and I thought that was just something the cupcake icing did. Nope. Apparently a minor allergic reaction.
Matt presented the difference between genuses piper and capsicum oddly. Although he correctly asserted that they're unrelated, he used bell peppers (capsicum annuum) to represent pepper plants. All of the fruits of plants that we call peppers are in fact relates, including spicy and sweet peppers. Piper plants, which produce peppercorns that we use to make the spice known as pepper, are different than Capsicum peppers.
this is funny cuz i was recently disposed with diverticulitis, and the doctors told me to cut back on spices, esp the hot ones. but as someone of Korean decent, telling me to cut back on spices was like telling a fish to stop swimming. and then later on, my doc tells me to start eating Korean kimchi again, which i gladly did. of course it helps my mom makes her own kimchi.
There's a pretty big mistake in this video I hope you can get fixed! :) At 4:15 You show a bell pepper, and a red chili pepper of some type, and say that they are from totally different genus. You show 'piper' for the bell pepper, but bell peppers are in capsicum just like the red chili shown on the right. 'Piper' is the genus containing peppercorns, not bell peppers. Hope this helps!! This mistake is also repeated 2-3 more times later in the video. I think just replacing the image of the bell peppers with a plant from 'piper' would solve it.
Pretty sure this is one of those things they leave in the video so people will comment about it in the comments and increase engagement with the videos. Well known fact that's been popularized in recent years that the creator doesn't call attention to but is shown enough that enough people catch it. It's a well known trick that even MatPat has talked about before
@@BioshadowX this seems more like a genuine editing mistake... The audio is right, but if you are watching and don't know exactly what he's talking about you could come away with some pretty faulty ideas. I don't think they would leave something like that in on purpose
Hang on, I thought capsaicin evolved specifically to affect rodents and by consequence all mammals. I thought birds were immune to it because they were more effective seed dispersers (flight) and don’t chew their food (less likely to destroy seeds). Also a quick note about equatorial spice use-spicy makes you sweat! That cools you down in the hot asf climate
Fun fact, almost every culture has a dish mainly composed of lentils with rice, turns out there are some nutrients that only become bioavailable if you have the two of them together!
do you have any sources? I tried looking it up but all i could find was the fact that lentils are missing a couple essential amino acids that can be found in other foods
Those ‘peppers’ at 4:15 are _also_ chilis from the genus Capsicum. They look a lot more like the chili pepper on the right (just rounder), and nothing like the fruit of the genus Piper (which we only ever see ground up).
I love hearing about the additional properties of the spices talked about in this episode. Do you think you could do an in depth spice episode about the additional properties/perks of all common spices? It might have to be multiple parts but it'd be a great series
Goes against his ties with certain companies and groups... If he opens that door it goes into healing and self sufficient living... He's from and in a world of products... So steering people to an opritunity to see they don't need to consume as much is just bad for his and his partners biz... But you can look for yourself... Just type a herb and the word "benifits" watch about 4 videos... If it looks like a hippy in the outdoors talking or someone who's a doctor that speaks without fear but explains the how's and why's of a plant... Take their word... But if it looks like a slide show of "top uses of xyz" just avoid that... It's copy paste b.s.
@@thcrtn Man f you a channel that partners with online coupons services, vpns, and smelly water isn't trying to prevent "healing and self sufficient living"
As a Indian teen I feel proud of my country to see we have great scientific reasons to use spices in our every day food:) I'm in all the theory channels for a long time and I would say your videos are very much helpful and childhood ruining but it keeps me interested regardless ^^
i had to pause the video and take a breather cause Mat's masala (spice) box literally looks like my mom's masala box in India. Ive been living in Poland for a while now and sight of the box brought back so many nostalgic memories 🥺🥺
@@TiredYetWired why would anyone in the comments care about anything? It’s not like most other comments are adding on more scientific information. Most comments online are people’s own opinions and thoughts related to the video. It really doesn’t matter whether anyone else cares, and you cared enough to ask this. I think this is a sweet comment. Also the comments section is limitless so it’s not like this comment is taking up space that would be used by something more useful.
Ohhhh ok so all the viable information is essentially passed or not attained due to euphoria and emotional expression; in one ear and out the other type of mental state
Really SPICES? That's what makes a unique I knew about the whole morality and tool use but caring for the dead is completely new to me I thought animals were just "oh one of our kind is dead man that sucks but life be life" that's very interesting thank you once again for teaching me something completely unrelated to the episodes topic
Elephants can actually recognize the remains of deceased herd members well after the flesh decomposes, and will regularly visit the site of the death when passing by the area in order to mourn.
@@alielkhoumsi4376 you do occasionally get an animal wet nursing for another species, like a dog raising an orphan kitten if they've also had pups recently But yeah that's not the same really as what humans do Tbh just drinking any milk in adulthood is weird, lactose intolerance is the norm really, just some humans evolved tolerance to stick in adulthood
There's also a good amount of wild spices. Like wild garlic, onion, wood sorrel and mint all grow native in my area. If someone has a bad crop then having a minor source of food to access and forage for gives you a better chance of survival than just trying to ration the food you have through a rough winter
We grow chilli plants in our garden and I remember when I was little my grandmother used to say she would feed us the chillis if we(my siblings, cousins and myself) ever misbehaved, which made me scared to even try anything with chillis in it
Surprised this didn't get mentioned, but there's actually an island of Japanese macaques who will wash food their given (particularly potatoes) in ocean water, seemingly because it just tastes better. And they teach each other to do it, too--which also leads to the benefit of it being cleaned, so there's all sorts of interesting possibilities for the source of our palettes
Ok guys, hear me out. Mat Pat opens a new line of restaurants in the US, with their signature food being the Mat Patty, a delicious Cheeseburger with the Food Theory logo toasted on the bun.
Australia calls peppers chili's. As I'm aware, only America calls them peppers. Correct me if I'm wrong. So, it was weird for me when MatPat was explaining that fact that I think the rest of the world knew.
I just love how you put two different types of Chili on the screen when you were talking about pepper and chili being different. "Bell Peppers" are just a chili that has been bred to not have capsaicin in it.
Food theory idea: what is the best way to stir. I recently heard that a horizontal, zig zag motion while stirring was more effective than the typical spiral stirring method but I do want to know whether that is true or not. (Btw love this video, I’ve watched it like three times)
You should do a nostalgic piece on 90’s candi’s you cant find today. Back in the 90s there were always connivence stores and party shops that had weird candy selections. I know they still have variants of them around today, but the main one that comes to mind thinking of these stores are the wax juice things where we used to eat the wax. 😂 one i remember when i was really young, they used to have “Ice Cream” in a toothepaist container and some tiny sugar cones. And what about the water melon laffy taffy with the “seeds” the 90s had the best gimmicks.
Not that I’m complaining or anything, but what is your schedule? I thought it was a normal MatPat episode every weekend or so and then a science episode somewhere in the middle of a week.
This man tried to blame the naming of “Thai” peppers on Columbus. Man died in 1506, he never went to Thailand and got confused about where they came from
6:16This is the caduceus symbol of peace and trade associated with Hermes. What you were looking for is Asclepius or Asclepius (same). Staff of Asclepius is a snake entwined staff wielded by the Greek god Asclepius, a deity associated with healing and medicine. One snake ont two.
6:43 Aromatic spices also just tend tend to lose their aromacy when you cook them. I don't think in the modern ages we use these spices for their health benefits necessarily, it simply tastes better the way that happens to preserve benefits, but it seems funny that it happens to work out that way.
For your information, bell Peppers and Chili peppers both actually belong to the Capsicum genus. Piper (pepper vines) is the pepper that we use a seasoning, there not bell peppers. I understand that with them having the same name can create confusion though. i rarely write comments but because i'm a botanist and am very interested in the nightshade family i had to do this one.
I can definitely vouch for the “Spicing your food makes you eat more” thing. I just can’t eat as much of a food I don’t enjoy. That mental barrier that makes me feel like I’m going to rupture my stomach triggers way faster with unseasoned chicken than rosemary garlic chicken. I’ve even noticed that if I stuff myself sick with a food I find unappetizing, & then I’m presented with a food I enjoy, I’ll still feel stuffed sick when looking at food 1, but be able to eat food 2 with little problem. I’ve always found that fascinating.
As someone who can't stand spicy food, I never understood how people can eat something and think: "this is missing some pain, better put some pain in here so it burns my mouth!"
This is how bland food gets made. If you open up your variety youd probably find that spice can really enhance a dish and make it more enjoyable! The only reason you cant stand it is because you probably werent encouraged to eat it/didnt have family who ate it as a kid since kids are known to avoid spicy foods unless in a family that actively partakes in eating it cuz then it becomes more for the social aspect and they grow to like it
@@hopsymopsy8352 I do indeed put spices on my food. Just not the ones that burn like chilli. I don't like bland food, just don't think "pain" is a flavour
I have around 30-40 different spices in my cupboard (my mom always made bland food so when I got my own place I had to compensate) and I know for a fact that kings had no access to such a huge variety of spicy, savory and sweet spices as I do (atleast according to Tasting History with Max Miller)
Just a random and quick Spanish lesson dropping here: in Spanish you can actually tell the difference between pepper (the fruit) and pepper (the condiment from the seed). Pimiento is the fruit and pimienta is the condiment.
0:06 A Andrew I. Crocker says “Been asking for awhile, but PLEASE do an episode on Aspartame, the artificial sweetener in all diet sodas, including your favorite. So much shadiness involved in its approval by the FDA”
Hey Mat, a teensy suggestion. Can you do a video on veggies, why most kids don't like them and how to make veggies tasty without taking away the nutritional value
I've been thinking on something and hoping it could be a future episode idea: Is it possible to live on diet replacement drinks (i.e. soylent)? What would happen if someone lived on it, both physically and financially? Thanks for reading my comment :)
I appreciate learning about things I care about here, especially as I love complex flavours, but anything not full of flavour I have to force down. Especially as I live in Britain. Thank god for international culture bringing foods with them.
I can totally see matpat having his own show someday in the future. 4 of them to be exact.🙂 GT live just sounds like a talk show version of game theory for some reason...
Odd coincidence that I sat down to brose UA-cam and found this video after making some chicken sandwiches using a sauce I whipped up by combining Miracle Whip and a Thai chili paste. My sinuses are clear and my knowledge expanded. Thanks, MatPat!
Not to mention, plants that carry these spices have fewer pests that are interested in eating them, so cultivating them and growing enough to feed your whole village was easier than with other foods
I see that you glossed over the spices that aren't hot. Oregano, basil, rosemary, etc. Herbs are equivalent to spices, they taste the way they do to prevent predation. And they are equally used to flavour food.
Also onions, mustard, horseraddish, and garlic...idk why he thinks european food is bland or subtle...Just because we lack the "hot" spices. Maybe he only looked at tradional english/british cuisine only, which is weird
@@steffenebener7332 it's a common American belief that English food is bland because of the stories bright back by GIs after the war. So continuing in that vein makes the video make more sense to the yanks which make up majority of the audience. So framing European (which means English to many yanks) food as bland gets views. However the flavour profile of herbs and mustards etc could still be addressed without disabusing the Americans of that notion.
@@andrewrichbell id really like to serve our (german) national dish, Bratwurst with sourkraut to an USian, with hilariously strong mustard and a lot of juniper berries, Bay leaf and cumin in the Kraut.
Slight correction, in the video you showed the bell pepper next to piper however the bell pepper is also a capsicum and the piper genus is instead what long peppers and peppercorn belong to
Another factor leading to successful cultures using more spices may also have been not that those who used more spices were successful, but that those who were successful had the abundance of resources to cultivate said spices for use
People look at the world upside down. The plants make the humans... Before they could even cultivate the herbs n spices they existed in abundance and if a human made it to that location starving the land would grow them into humans that could build up... THEN cultivate so the natural resource would not expire... We know some plants work on particular systems of the body well so who would those plants make? The area of native coffee makes a different person than the area native to lavender... Humans assume they run everything. They just consume what's available.
@FoodTheory Andrew I. Crocker says "Been asking for awhile, but PLEASE do an episode on Aspartame, the artificial sweetener in all diet sodas, including your favorite. So much shadiness involved in its approval by the FDA"
Do a theory about the logic of this: Before watching this episode i ate Salt While watching the start i Had a pile of Salt next to me. Then the Salt in the video made me feel Salt. How?
Mushrooms can grow on 100% composite, so would that mean you could, and this is a bit gross, but could you keep all of your feces to make a garden specifically for mushrooms? After all, feces are composite(I think don't quote me on that)
I think this is a perfect comparison to a crush type relationship- if u ignore her (the hot ones) they'll notice and THEN reach out to you.... yes, yes, thank u
“One shady, geographically challenged dude” is the best under/over simplification of Columbus I’ve ever heard 😂 dude was a global, cultural, environmental and societal menace on accident
Being a meance wasn't on accident
I believe Matt is so charismatic he could gaslight Gordon Ramsay about food with his impeccable charisma
I swear I'm not a bot
Yo, chili P is my signature!
10 charisma plus advantage
Dude, I just saw you in the new legal eagle video.
“ you’re a goddamn, right”
(4:18) Bell Peppers are NOT in Genus Piper and are part of Capsicum as well despite not being spicy.
Yeah. Wondering if that was whoever did the edit didn't know what matpat was referring, too.
If you ignore the graphics the audio is correct so it’s likely just an error in the editing.
Exactly. So confidently wrong.
@@harsinsinquin4032 my thoughts exactly.
@@harsinsinquin4032 Ah yes, if we ignore the visuals in this, erm, visual medium. Why didn't I think of that?
One point that got missed I think is that growing the spices near your subsistence plants would also help cut down on the pests bothering your crop.... a "Natural" pesticide you may say. I use this in my small home garden as well.
Quick note. The picture of the "peppers" you used for the piper genus are in fact bell or sweet peppers, which are absolutely related to chili peppers. Both being part of the nightshade family and capsicum genus.
You needed to use a picture of a peppercorn. 😊
*dial up noises* Bell Peppers are in the same family AS BELLADONNA aka DEADLY NIGHTSHADE?!?!? sdvbnxdjkffhzdjkeawghjk
@@adonnabrons2213 Yeah, all peppers, tomatoes, and potatoes are in the nightshade family. There's a reason we only eat the tubers from a potato and not the fruit. The fruit is toxic.
Must be the American school system showing in the "deep research" that went into the content of this video. 🏆
Came here to also point out that he just showed bell chilis and called them peppers. I haven't watched any of his content in a while because of errors like this.
I honestly believe calling what MatPat does "science" has been harmful. It most definitely isn't.
Botanist here, had a little crisis and came down here to say the same thing
There are actually animals that season their food. On the island of Koshima in Japan scientists bring sweet potatoes to the macaques on the island that they study. One macaque named Imo was observed washing their potatoes in fresh then salt water and after a while the other members of the group began copying them. Some of the macaques were observed dipping their potato into the saltwater between bites suggesting they enjoy the taste of salt.
animals dip food into water to moisten something dry or hard so they can eat it easier, I don't know what a macaque is but I'm assuming it's probably a monkey with the way you talked about it, monkeys are one of the animals that don't have to wet their food so the fact they were dipping it in saltwater either means they like salt or they like soggy food and that's wack 😭
@@halolighta macaques are a type of monkey, these ones are specifically Japanese macaques a.k.a. snow monkies. They're the ones that hang out in hot springs
Then they would wash their food only in fresh water, not both. Also, they were given raw potatoes, those won’t become soggy just by washing
I don't think Matpat is considering salt to be a spice in this context.
@@zerohcrows it's not a spice but I'd consider it a seasoning.
Spices are such an interesting thing. I would love to see more videos about spice trade and how different countries started using spices that are not really native to their land
Agreed; this is the type of stuff Mat makes more interesting than school ever could
Mainly middle or northern Europe doesn't have much native spices besides some herbs.
But our rich ancestors wanted to feel special and present special food in their parties so they paid people to traveled all arround the world and get what they wanted.
Be it sugar, pepper , tea, chilli we got it all from abroad.
Colonialism and classism lol
Didn't think i would ever hear Matpat calling countries who are known for eating rotten fish easily categorizeable as Biological weapons "subtle" in their tastes
2 bots
@@hafz2265 nah 3
@John Wick 🅥 this poor bot doesn't know his life is a lie
@@HyplexZ the more you reply the more there will be.
If you stop interacting and report, you'll see less bots.
What do you mean by rotten fish?
Another thing to keep in mind, the eating of spicy foods is also very cultural. Young children do not naturally gravitate towards "hot" spicy dishes but when they see family members and/or others around them eating and enjoying them it becomes associated with social pleasure. Also, many of the plants in the capsaicin family have anti inflammatory properties
Or for more rebellious ones, they go for spicy food to split off from blander cooking in their home.
_Pretty much the case for me._ I started to eat spicy food when my parents' cooking was really bland, no spices no nothing, and I eventually grew to love using spices.
I don't know, some people here in México don't like spicy food ... doesn't matter how hard you try, they don't like it, and never will.
Others like me, love the flavor, doesn't matter if your mouth hurts, and with time it hurts less...
I still remember how in childhood I tried a bit of spicy pepper, because adults did, and didn't like it, and the food tasted good even without them. But still, didn't develop an addiction to spicy food, if the restaurant offers "not spicy" or "not so spicy" I pick them over "spicy". Of course I still use spices when cooking, but without exaggeration, even try to minimize the use of salt.
Also keep in mind that many of the cultures with deep connections to spicy foods also have very rich histories with medical practice. Actively seeking out the medicinal properties of the plants around them led them to find palatable ways to use those plants and reap the health benefits.
“My foot hurts, doc.”
“Well, I don’t have any aspirin, but taste this, I found it while trying to whip up some pain killers!”
“Well now MY MOUTH HURTS-“
afaik every culture has a deep history seeking out the medicinal properties of plants, its kind of universal
(6:59) Small correction: cilantro/coriander is not actually used in tabouli. The base is actually parsley. They may look the same and come from the same family, but they aren't used in the same way and taste different.
It's hard to tell them apart when you're shopping for herbs in the soap aisle. 😛
(If you don't get the joke - a large minority of the population, myself included, have taste receptors that detect aldehydes in parsley and cilantro as a nasty "soapy" taste.)
@@Merennulli that sounds very sad, cilantro is my favourite topping for anything ever
@@Merennulli I've heard of that for cilantro many times, but never heard that for regular parsley.
@@BlissfullWulf It's a lot less pronounced in parsley, but it is there. To me, cilantro tastes like it's been rubbed down with bar soap, while parsley just has a soapy note at the same level as its grassy notes.
@@michellepoleqiurky5744 I don't know what I am missing, I guess. Cilantro soap flavor overpowers everything I have had it in so I don't know what the desired flavor is like. I don't know to miss it, so don't feel sorry for me.
According to National Geographic, tree shrews are the only other mammal - alongside humans - who seek out spicy food. Tree shrews are native to the forests in South East Asia, particularly in places like China. They are relatively small in stature and have developed a surprising endurance to spicy food.
- i got this from google
Ok, and I won't blame you for not properly citing it because citation is a difficult skill to achieve.
Was that last part about the animals or the nation of China?
It doesn't seek out spice. It just eats it when it comes across it cuz food is food.
But that's still dang interesting.
Monke: Why do you eat spicy food?
Tree Shrews: Because I like SPICES, MICHAEL!!!
@@cccosmo112 I mean if nothing else you could always name the website
Yeah that Paprika (Pepper) you showed us there is actually not Genus Piper, that's just normal Paprika and also genus Capsicum.
Came here to write this.
Yeah, likely an error on the editor’s part. It happens.
@@ruben0222 sure, just wanted to make sure it's been pointed out, no biggy
Don’t get me wrong, I love MatPat’s videos, but he makes a lot of errors in biology and chemistry. Ex. pepper taxonomy, the PH scale and the organic status of bones. He’s an Ivy league graduate, but he could do a bit more fact-checking.
I would like an episode on how pretty much all of our food is named wrong 😂. The origins of the naming of chili peppers is quite comical. Wonder what other foods we have named that doesn't really make any sense 🤔
French fries is one!
Fun fact: today I learnt that cilantro is the Spanish word for coriander. I had never seen 'cilantro' before this video, but instantly recognised it as I *hate* coriander so will always recognise it.
In looking that up I also found out that apparently 20% of people dislike coriander/cilantro, so it's nice to know that I'm not crazy for hating it.
Edit: also, Americans call capsicums "bell peppers". When I think pepper I think spicy and chili (which I dislike), but I love capsicum, so I actually avoided a dish here in Cambodia for about half a year until I realised that it actually contained an ingredient I'd like, not one I'd dislike.
Fun fact there’s actually a genetic component to hating coriander
Yeah your genes can make it taste like soap
Unfortunately I have this gene
yeap, in american english, coriander refers to the dried seed, cilantro to the fresh leaves. And yeah, mild peppers we call bell peppers or sweet peppers or green/red/yellow peppers (despite many spicy peppers coming in those colors.)
This makes the whole idea of people being allergic to peanuts eating peanut butter and calling it “spicy” make a lot more sense.
Yeah if you eat a food and you find it spicy when there is no spice.... It probably means you're having an allergic reaction.
@@piercedsiren Yep. So technically all of humanity is allergic to these peppers 🤣🤣 just to a much lesser degree.
For the longest time, buttercream icing made my whole mouth tingle and I thought that was just something the cupcake icing did. Nope. Apparently a minor allergic reaction.
@@guitarbass22 we're dumb and we like the pain.
I know of a case where a person thought tomatoes were too spicy for him. He was indeed allergic to them.
Matt presented the difference between genuses piper and capsicum oddly. Although he correctly asserted that they're unrelated, he used bell peppers (capsicum annuum) to represent pepper plants. All of the fruits of plants that we call peppers are in fact relates, including spicy and sweet peppers. Piper plants, which produce peppercorns that we use to make the spice known as pepper, are different than Capsicum peppers.
It most likely an error made by one of editors.
Should we tweet at matpat? Judging from the complete lack of action or acknowledgement, I feel like the theory team still doesn't know about it.
this is funny cuz i was recently disposed with diverticulitis, and the doctors told me to cut back on spices, esp the hot ones. but as someone of Korean decent, telling me to cut back on spices was like telling a fish to stop swimming. and then later on, my doc tells me to start eating Korean kimchi again, which i gladly did. of course it helps my mom makes her own kimchi.
For future food theory, I would love to see y’all do a topic about mixing flavors and how some works but other doesn’t
This guy's delivery and non stop informative jokes are simply the best
There's a pretty big mistake in this video I hope you can get fixed! :) At 4:15 You show a bell pepper, and a red chili pepper of some type, and say that they are from totally different genus. You show 'piper' for the bell pepper, but bell peppers are in capsicum just like the red chili shown on the right. 'Piper' is the genus containing peppercorns, not bell peppers. Hope this helps!!
This mistake is also repeated 2-3 more times later in the video. I think just replacing the image of the bell peppers with a plant from 'piper' would solve it.
Pretty sure this is one of those things they leave in the video so people will comment about it in the comments and increase engagement with the videos. Well known fact that's been popularized in recent years that the creator doesn't call attention to but is shown enough that enough people catch it. It's a well known trick that even MatPat has talked about before
@@BioshadowX this seems more like a genuine editing mistake... The audio is right, but if you are watching and don't know exactly what he's talking about you could come away with some pretty faulty ideas. I don't think they would leave something like that in on purpose
Bell peppers are literally the same species as jalapeno and cayenne chilis. This whole video is fraught with mistakes.
@@PureAsbestos Exactly. As someone learning on the internet, you do not want to go up to a botanist and make this mistake
it is probably an editing mistake, how they got it to be released, I don't know.
Hang on, I thought capsaicin evolved specifically to affect rodents and by consequence all mammals. I thought birds were immune to it because they were more effective seed dispersers (flight) and don’t chew their food (less likely to destroy seeds). Also a quick note about equatorial spice use-spicy makes you sweat! That cools you down in the hot asf climate
They did. This video has so many errors it's not even funny.
Only mammals have TRPV1 receptors that are triggered by capsaicin. TRPV1 receptors are normally only trigged by actual heat.
@Kyrena like when he called cilantro a spice when it's an herb.
You keep showing Bell Peppers as the example of "true peppers" but Bell Peppers are also Capsicums
Fun fact, almost every culture has a dish mainly composed of lentils with rice, turns out there are some nutrients that only become bioavailable if you have the two of them together!
I don't know of a french meal that is lentils *and* rice.
Generally they're eaten separate as far as I know.
do you have any sources? I tried looking it up but all i could find was the fact that lentils are missing a couple essential amino acids that can be found in other foods
I THINK it’s beans and rice, not lentils and rice. Lentils is too specific
Or just beans. The beans are doing all the work. Rice has zero nutrition besides calories (except brown rice, which is less than zero due to arsenic)
That doesn't sound right
Those ‘peppers’ at 4:15 are _also_ chilis from the genus Capsicum. They look a lot more like the chili pepper on the right (just rounder), and nothing like the fruit of the genus Piper (which we only ever see ground up).
Matt could open a restaurant and make the best food with the power of science and the theory crew would be the test subjects
Restaurant Theory restaurant
I can't wait to eat a dryer cooked steak 😋
@@sufferdude0537 I guess you are not a hindhu
@@Big_Swiftie2155 ?
i actually back that idea
I love the Food History videos! If you can make more in the future that’d be awesome!
@RUST 🅥 bro I am not a bot lol
I love hearing about the additional properties of the spices talked about in this episode. Do you think you could do an in depth spice episode about the additional properties/perks of all common spices? It might have to be multiple parts but it'd be a great series
Goes against his ties with certain companies and groups... If he opens that door it goes into healing and self sufficient living... He's from and in a world of products... So steering people to an opritunity to see they don't need to consume as much is just bad for his and his partners biz... But you can look for yourself... Just type a herb and the word "benifits" watch about 4 videos... If it looks like a hippy in the outdoors talking or someone who's a doctor that speaks without fear but explains the how's and why's of a plant... Take their word... But if it looks like a slide show of "top uses of xyz" just avoid that... It's copy paste b.s.
@@thcrtn Man f you a channel that partners with online coupons services, vpns, and smelly water isn't trying to prevent "healing and self sufficient living"
As a Indian teen I feel proud of my country to see we have great scientific reasons to use spices in our every day food:) I'm in all the theory channels for a long time and I would say your videos are very much helpful and childhood ruining but it keeps me interested regardless ^^
i had to pause the video and take a breather cause Mat's masala (spice) box literally looks like my mom's masala box in India. Ive been living in Poland for a while now and sight of the box brought back so many nostalgic memories 🥺🥺
Why would anyone in the comments care? Not trying to be a jerk it's a genuine question.
@@TiredYetWired why would anyone in the comments care about anything? It’s not like most other comments are adding on more scientific information. Most comments online are people’s own opinions and thoughts related to the video. It really doesn’t matter whether anyone else cares, and you cared enough to ask this. I think this is a sweet comment. Also the comments section is limitless so it’s not like this comment is taking up space that would be used by something more useful.
Ohhhh ok so all the viable information is essentially passed or not attained due to euphoria and emotional expression; in one ear and out the other type of mental state
Really SPICES? That's what makes a unique I knew about the whole morality and tool use but caring for the dead is completely new to me I thought animals were just "oh one of our kind is dead man that sucks but life be life" that's very interesting thank you once again for teaching me something completely unrelated to the episodes topic
Elephants can actually recognize the remains of deceased herd members well after the flesh decomposes, and will regularly visit the site of the death when passing by the area in order to mourn.
Not just spices though, a lot of things differentiate us like for example drinking an other animal’s milk.
@@alielkhoumsi4376 you do occasionally get an animal wet nursing for another species, like a dog raising an orphan kitten if they've also had pups recently
But yeah that's not the same really as what humans do
Tbh just drinking any milk in adulthood is weird, lactose intolerance is the norm really, just some humans evolved tolerance to stick in adulthood
@@WolfgangDoW Yeah and even then, if you look at maps of lactose tolerance, it's mostly concentrated in Europe!
4:27 - Wow, Columbus really does have a history of incorrectly naming things (as well as pillaging 🤬).
There's also a good amount of wild spices. Like wild garlic, onion, wood sorrel and mint all grow native in my area. If someone has a bad crop then having a minor source of food to access and forage for gives you a better chance of survival than just trying to ration the food you have through a rough winter
I also had wild mint in my old house's garden. It always smelled amazing.
we can all agree that spices have forever changed the food game..
I love the memes matpat puts at the end of these videos!
“Develops painful taste to prevent being eaten”
“Gets eaten for that specific reason”
We grow chilli plants in our garden and I remember when I was little my grandmother used to say she would feed us the chillis if we(my siblings, cousins and myself) ever misbehaved, which made me scared to even try anything with chillis in it
is there a source for that bit about rats in 0:49? it sounds super interesting
Surprised this didn't get mentioned, but there's actually an island of Japanese macaques who will wash food their given (particularly potatoes) in ocean water, seemingly because it just tastes better. And they teach each other to do it, too--which also leads to the benefit of it being cleaned, so there's all sorts of interesting possibilities for the source of our palettes
They didn't do this until humans introduced the sweet potato to them so this only gets half a point
Ok guys, hear me out. Mat Pat opens a new line of restaurants in the US, with their signature food being the Mat Patty, a delicious Cheeseburger with the Food Theory logo toasted on the bun.
Foodilm theory: Indian Soap opera is spicier than their food.
Australia calls peppers chili's. As I'm aware, only America calls them peppers. Correct me if I'm wrong. So, it was weird for me when MatPat was explaining that fact that I think the rest of the world knew.
I just love how you put two different types of Chili on the screen when you were talking about pepper and chili being different. "Bell Peppers" are just a chili that has been bred to not have capsaicin in it.
Thank god I'm not the only one who saw that. What a slip through the cracks on this video :/
and both are capsicum. like sheesh, wake up editors.
Thank you. I just yelled "but bell peppers are chilis, the Aussies even call them capsicums" at my tv
Was looking for this cause I though I was trippping
huh well that is interesting. I never knew that. In germany its "Paprika" for bell pepper and "Pepperoni" for Chilli. So never connected them
Food theory idea: what is the best way to stir. I recently heard that a horizontal, zig zag motion while stirring was more effective than the typical spiral stirring method but I do want to know whether that is true or not. (Btw love this video, I’ve watched it like three times)
Fibonacci Golden Ration spiral stir
You should do a nostalgic piece on 90’s candi’s you cant find today. Back in the 90s there were always connivence stores and party shops that had weird candy selections. I know they still have variants of them around today, but the main one that comes to mind thinking of these stores are the wax juice things where we used to eat the wax. 😂 one i remember when i was really young, they used to have “Ice Cream” in a toothepaist container and some tiny sugar cones. And what about the water melon laffy taffy with the “seeds” the 90s had the best gimmicks.
At first glance I thought this was the yearly spice test episode... we're waiting for that Mat!
my guess is Steph said No
Not that I’m complaining or anything, but what is your schedule? I thought it was a normal MatPat episode every weekend or so and then a science episode somewhere in the middle of a week.
You guys should do a theory about which candies in candy shops that have you pay based on weight are the best bang for your buck
Thank you for clarifying that the habanero did not originate in the online store, I was really confused for a sec.
This man tried to blame the naming of “Thai” peppers on Columbus. Man died in 1506, he never went to Thailand and got confused about where they came from
6:16This is the caduceus symbol of peace and trade associated with Hermes. What you were looking for is Asclepius or Asclepius (same). Staff of Asclepius is a snake entwined staff wielded by the Greek god Asclepius, a deity associated with healing and medicine. One snake ont two.
6:43 Aromatic spices also just tend tend to lose their aromacy when you cook them. I don't think in the modern ages we use these spices for their health benefits necessarily, it simply tastes better the way that happens to preserve benefits, but it seems funny that it happens to work out that way.
For your information, bell Peppers and Chili peppers both actually belong to the Capsicum genus. Piper (pepper vines) is the pepper that we use a seasoning, there not bell peppers. I understand that with them having the same name can create confusion though. i rarely write comments but because i'm a botanist and am very interested in the nightshade family i had to do this one.
I can definitely vouch for the “Spicing your food makes you eat more” thing.
I just can’t eat as much of a food I don’t enjoy. That mental barrier that makes me feel like I’m going to rupture my stomach triggers way faster with unseasoned chicken than rosemary garlic chicken.
I’ve even noticed that if I stuff myself sick with a food I find unappetizing, & then I’m presented with a food I enjoy, I’ll still feel stuffed sick when looking at food 1, but be able to eat food 2 with little problem.
I’ve always found that fascinating.
6:54 that cilantro transition was pretty cool
^bots are now trying to make fun of other bots 😔
As someone who can't stand spicy food, I never understood how people can eat something and think: "this is missing some pain, better put some pain in here so it burns my mouth!"
This is how bland food gets made. If you open up your variety youd probably find that spice can really enhance a dish and make it more enjoyable! The only reason you cant stand it is because you probably werent encouraged to eat it/didnt have family who ate it as a kid since kids are known to avoid spicy foods unless in a family that actively partakes in eating it cuz then it becomes more for the social aspect and they grow to like it
@@hopsymopsy8352 I do indeed put spices on my food. Just not the ones that burn like chilli. I don't like bland food, just don't think "pain" is a flavour
I have around 30-40 different spices in my cupboard (my mom always made bland food so when I got my own place I had to compensate) and I know for a fact that kings had no access to such a huge variety of spicy, savory and sweet spices as I do (atleast according to Tasting History with Max Miller)
Just a random and quick Spanish lesson dropping here: in Spanish you can actually tell the difference between pepper (the fruit) and pepper (the condiment from the seed). Pimiento is the fruit and pimienta is the condiment.
0:06 A
Andrew I. Crocker says
“Been asking for awhile, but PLEASE do an episode on Aspartame, the artificial sweetener in all diet sodas, including your favorite. So much shadiness involved in its approval by the FDA”
Another reason that foods that are spicy are popular in hotter regions is believed to be that spicy food makes you sweat which actually cools you down
im suprised Matpat didn't mention how spicy food gives us a "high" and releases endorphins to make us feel good
The good thing about spicy food is that it does not do as much damage to your stomach as taco bell.
Hey Mat, a teensy suggestion. Can you do a video on veggies, why most kids don't like them and how to make veggies tasty without taking away the nutritional value
Awesome video as always, I have wondered why I love spice even tho I usually pay for it twice. This makes sense.
I've been thinking on something and hoping it could be a future episode idea:
Is it possible to live on diet replacement drinks (i.e. soylent)? What would happen if someone lived on it, both physically and financially?
Thanks for reading my comment :)
I appreciate learning about things I care about here, especially as I love complex flavours, but anything not full of flavour I have to force down. Especially as I live in Britain. Thank god for international culture bringing foods with them.
You guys should find out which gum is the best gum for the next episode. Been wondering this for a while.
I can totally see matpat having his own show someday in the future. 4 of them to be exact.🙂 GT live just sounds like a talk show version of game theory for some reason...
Odd coincidence that I sat down to brose UA-cam and found this video after making some chicken sandwiches using a sauce I whipped up by combining Miracle Whip and a Thai chili paste. My sinuses are clear and my knowledge expanded. Thanks, MatPat!
Not to mention, plants that carry these spices have fewer pests that are interested in eating them, so cultivating them and growing enough to feed your whole village was easier than with other foods
Quite a spicy episode indeed.
Food theory idea; Coca cola VS pepsi, which one is better all together?
Spicy food is just the most widely accepted form of self-harm
9:33 You mean "spice-cific reason."
I'm 2 months late but I still want to say that
I hate you
0:21 nice voice crack
Just so you know, spices refer to seeds and barks, herbs are foliage, and seasoning means the application of salt. Next time I suppose.
Feel like you can learn more about *_HOW_* to cook from this video than a cooking video that treats *_what_* to cook as the same thing.
“Traditional” is what your grandma cooked. “Long history” is your great-great-grandma’s cooking.
5:01 rip nepal and bhutan
8:03 that pho looks so good
Everything in life can be made just a bit better with a well stocked spice cabinet.
Bell Peppers are capsicums too! The things are are “pepper” are pepper corns - spherical seeds, not flat.
“Foods that are heavily spiced tends to rot less”
McDonald’s hamburger:
I see that you glossed over the spices that aren't hot. Oregano, basil, rosemary, etc. Herbs are equivalent to spices, they taste the way they do to prevent predation. And they are equally used to flavour food.
Also onions, mustard, horseraddish, and garlic...idk why he thinks european food is bland or subtle...Just because we lack the "hot" spices. Maybe he only looked at tradional english/british cuisine only, which is weird
@@steffenebener7332 it's a common American belief that English food is bland because of the stories bright back by GIs after the war. So continuing in that vein makes the video make more sense to the yanks which make up majority of the audience.
So framing European (which means English to many yanks) food as bland gets views. However the flavour profile of herbs and mustards etc could still be addressed without disabusing the Americans of that notion.
Herbs are not spices. They may be similar, but they aren’t the same. They come from a different part of the plant.
@@tritter15 the fruit, like fennel seed, mustard seed, cloves, etc.? What about cinnamon, is cinnamon Bark not a spice? Or is ginger not a spice?
@@andrewrichbell id really like to serve our (german) national dish, Bratwurst with sourkraut to an USian, with hilariously strong mustard and a lot of juniper berries, Bay leaf and cumin in the Kraut.
Slight correction, in the video you showed the bell pepper next to piper however the bell pepper is also a capsicum and the piper genus is instead what long peppers and peppercorn belong to
It's not just seasoning our food that makes humans unique, it's also that we cook a great deal of our food before eating it
Sheesh here’s hoping you get on Hot Ones, MatPat. Isn’t this like the 5th episode dedicated to spice?
WHER IS THE SICK INTRO ,WHERE IS THE BACKGROUND MUSIC!!!!!!!!!😭😭😭😭😭😭😭😭
Another factor leading to successful cultures using more spices may also have been not that those who used more spices were successful, but that those who were successful had the abundance of resources to cultivate said spices for use
People look at the world upside down.
The plants make the humans... Before they could even cultivate the herbs n spices they existed in abundance and if a human made it to that location starving the land would grow them into humans that could build up... THEN cultivate so the natural resource would not expire... We know some plants work on particular systems of the body well so who would those plants make? The area of native coffee makes a different person than the area native to lavender... Humans assume they run everything. They just consume what's available.
7:40 memes, the dna of a soul
Come on Matthew you know what we're all here for to watch you and your lovely wife eat the ghost pepper wings and test the spice remedy's
@FoodTheory
Andrew I. Crocker says
"Been asking for awhile, but PLEASE do an episode on Aspartame, the artificial sweetener in all diet sodas, including your favorite. So much shadiness involved in its approval by the FDA"
Food theory idea: what is the perfect ratio of sandwich ingredients
Guess you can say mat wanted a little spice in his channel 😂.
Shut up meatcanyon
4:39 the thing is that in Spanish it has nothing to do the two names pepper is pimiento but chilli pepper is guindilla 🌶️
3:09 no, you are right matt, northern europe food is still bland!
Do a theory about the logic of this:
Before watching this episode i ate Salt
While watching the start i Had a pile of Salt next to me. Then the Salt in the video made me feel Salt. How?
Mushrooms can grow on 100% composite, so would that mean you could, and this is a bit gross, but could you keep all of your feces to make a garden specifically for mushrooms? After all, feces are composite(I think don't quote me on that)
Littrely just activating pain resepters 1:33
I think this is a perfect comparison to a crush type relationship- if u ignore her (the hot ones) they'll notice and THEN reach out to you.... yes, yes, thank u
So….if I ignore chilli’s (the hot ones) they’ll come to me? I love chillis and don’t have enough of them. I’m going to try this, thanks! 😁
Aren’t there monkeys that learned to salt potato’s with sea water in Japan as covered by “True Facts” the youtube channel 0:30