[Sca-cooks] Hot Peppers

[margali]

Ummm  2 things.

imprimis, you may be misunderstanding terms.

Many people consider spicy/pungent/*ultra-flavorful because of spicing*
HOT. Not all heat is capsicum in origin.

secundus, cinnamon IS hot. in the chemical burn your mouth way that
capsicum is. to whit - atomic fireballs candy is hot by everybodies
definition, and it is heatened with cinnamon oil.

Having dealt with flavor profile designers at US fodservices, i learned
way more about commercialy prepared food products than i ever wanted;-)

There are a number of foods that cause chemical burns with their
constituent chemicals, and yes ginger is also one of them. In a
concentration like that sauce as described [the wasabi lke heat of the
ginger sauce] is trading on a couple of things. LOTS of ginger in
proportion to the rest of the sauce, and acetic acid [vinegar] to help
extract the flavor volatiles...

margali


lilinah at earthlink.net wrote:
> KazOShea at aol.com wrote:

>> Things in the recipes that yielded hot/spicy results included ginger,
>> galangal, coriandor, cumin, ginger juice, long peppers.
>
>
> Sounds yummy, but galangal, coriander, and cumin are not hot (unless
> someone has very blond taste buds :-) Add to spicy flavor? Yes.
> Pedas? No.
>
> The ginger juice and long peppers responsible for the hotness.
>
>> There is cinnamon and saffron. I had made an eye melting but tasty
>> chili in
>> the past and what had pumped up the heat a lot were the two cinnamon
>> sticks
>> that I had tossed into the mix.
>
>
> Huh? How can two sticks of cinnamon make a dish hot? Spicy? Yes. Pedas? No.
>
> And saffron? Fragrant (i adore saffron), but not hot.
>
> I guess your taste buds find things to be hot (pedas) a more easily than
> mine.
>
>> Iago
>> "if it don't make you sweat it's not hot enough yet"
>
>
> Cinnamon, coriander, cumin, galangal, and saffron just aren't gonna
> make me sweat. They are not hot (pedas). They just add flavor. Heat -
> now that can come from masses of raw garlic, lots of ginger (fresh or
> dried but not stale), various peppers, various capsica, a few other
> spices like andalimon/Szechuan pepper/their relatives, grains of
> paradise (aren't those somehow related to cardamom?).
>
> Anahita
> who is much more of a "heat" wimp than she used to be, but still ain't
> no wimp