pungency
Sign in to saveAlso known as hotness, spiciness, pungent, piquant, piquancy, spicy, pungent flavor, spicy flavor
thumb|300px|A display of hot peppers and the Scoville scale at a supermarket in [[Houston, Texas]]
Wikidata facts
- Instance of
- physical property
- Subclass of
- taste
- Image
- Habanero closeup edit2.jpg
- Has use
- seasoning
Show 5 more facts
- measurement scale
- Scoville scale
- has effect
- sweating
- topic's main category
- Category:Pungent flavors
- described at URL
- neal.fun/earth-reviews/spicy-food
- has cause
- capsaicin
via Wikidata · CC0
~5 min read
Encyclopedic overview
7 sectionsContents
- Terminology
- Uses
- Mechanism
- Favoring by humans
- See also
- References
- External links
thumb|300px|A display of hot peppers and the Scoville scale at a supermarket in [[Houston, Texas]]
Pungency ( ), commonly referred to as spiciness, hotness or heat, is a sensation that contributes to the flavor of certain foods such as chili peppers. Highly pungent foods may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". In addition to chili peppers, piquant ingredients include wasabi, horseradish and mustard. The primary substances responsible for pungency are capsaicin (in chilis), piperine (in peppercorns) and allyl isothiocyanate (in radishes, mustard and wasabi).
Excerpted from Wikipedia’s “pungency” article, available under the CC BY-SA 4.0 licence.