is "spiciness" a really taste ?
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03-04-2016, 10:16 AM
is "spiciness" a really taste ?
why do describe it as such ?

because no matter what type of spicy food I eat it doesn't really feel like its any kind of taste at all
from my experience its more like searing pain than anything else, the flavors and aroma may differ for each dish but the pain is a consistent experience......... and the reason why I drink a lot of milk after eating something spicy
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03-04-2016, 10:18 AM
RE: is "spiciness" a really taste ?
It is a taste. Even if you don't like the taste, your taste buds are still engaged. Wink

I love spicy food! Big Grin

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03-04-2016, 10:44 AM
RE: is "spiciness" a really taste ?
(03-04-2016 10:16 AM)Ace Wrote:  why do describe it as such ?

because no matter what type of spicy food I eat it doesn't really feel like its any kind of taste at all
from my experience its more like searing pain than anything else, the flavors and aroma may differ for each dish but the pain is a consistent experience......... and the reason why I drink a lot of milk after eating something spicy

How is that even possible? Aren't you Indian? Did you just avoid Indian food when you were a kid?

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03-04-2016, 11:01 AM
RE: is "spiciness" a really taste ?
ABOUT THE FIVE (OR SIX) MAIN BASIC TASTES

#sigh
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03-04-2016, 11:33 AM
RE: is "spiciness" a really taste ?
I experience spice as a combination of flavor and sensation from the heat of the spice. I'm sorry that that sensation translates as pain to you! To me the heat is like a vibrato added to a straight tone: it makes the taste more complex and interesting. I lovelovelove spicy foods.
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04-04-2016, 06:27 AM
RE: is "spiciness" a really taste ?
(03-04-2016 10:44 AM)Tomasia Wrote:  
(03-04-2016 10:16 AM)Ace Wrote:  why do describe it as such ?

because no matter what type of spicy food I eat it doesn't really feel like its any kind of taste at all
from my experience its more like searing pain than anything else, the flavors and aroma may differ for each dish but the pain is a consistent experience......... and the reason why I drink a lot of milk after eating something spicy

How is that even possible? Aren't you Indian? Did you just avoid Indian food when you were a kid?

oh I eat a lot of spicy food...... more than my doctor would like me to eat
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04-04-2016, 10:03 AM (This post was last modified: 04-04-2016 07:47 PM by Clockwork.)
is "spiciness" a really taste ?
May be your taste buds, or that you're more sensitive to the capsicum. When I eat spicy foods I can taste a lot. And I've eaten all the way up Carolina Reapers. Jigsaw grows ghost and chocolate habaneros, too. Often there are sauces I don't like; the heat is good but I don't like the flavors. For instance I don't like mango habanero, but I like the flavor of Buffalo Wild Wings' Blazin' sauce.
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04-04-2016, 11:28 AM
RE: is "spiciness" a really taste ?
(03-04-2016 10:16 AM)Ace Wrote:  ... and the reason why I drink a lot of milk after eating something spicy

Drink the milk before you eat the spicy food, too.
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04-04-2016, 05:27 PM
RE: is "spiciness" a really taste ?
(03-04-2016 10:16 AM)Ace Wrote:  why do describe it as such ?

because no matter what type of spicy food I eat it doesn't really feel like its any kind of taste at all
from my experience its more like searing pain than anything else, the flavors and aroma may differ for each dish but the pain is a consistent experience......... and the reason why I drink a lot of milk after eating something spicy

....not really. Just the sensation of having capsasin on your tongue.

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04-04-2016, 06:19 PM
RE: is "spiciness" a really taste ?
So-called "spiciness" in a food is not necessarily hot or pungent. Many spices are merely aromatic, such as cardamom, turmeric, cumin, fennel, nutmeg, coriander etc.

If you only experience a "searing pain" when eating spicy food, then the chef doesn't know what he or she is doing with the spices; the dish should register a subtle blend of flavours both on the palate, and as an aroma.

I think that when most people talk about "hot" spiced foods such as Indian or Mexican or Malaysian they're thinking primarily of chilli and its derivatives, or Jalapenos and their variants. And too many people think that a curry has to be tongue-searing to rate highly on the quality scale. Not so. Some curries I cook contain no chilli at all—particularly chicken or pork recipes which rely on blends of aromatics. Then again I do enjoy a beef vindaloo, which is traditionally made with vinegar, (lots of) chilli, and tamarind.

And yes; "spiciness" can definitely be defined as a taste. If you couldn't detect the spices on your palate, then you wouldn't know what you were eating.

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