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zakruti.com » Knowledge, science, education » TED-Ed
The science of spiciness - Rose Eveleth

The science of spiciness - Rose Eveleth

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Rating: 4.0; Vote: 1
because that's essentially what you've told your brain! Rose Eveleth details the science and history behind spicy foods, giving insights into why some people continue to pay the painful price for a little spice. Lesson by Rose Eveleth
Date: 2020-08-22

Comments and reviews: 5


There's this province in my country where everyone EVERYONE eats spicy. All their foods are spicy. Even their ice cream. When I asked one of the locals why the heck they exist like this, she said it's because spicy food can still feel hot and fresh even when cold. It also feels bland (like, less salty or less sweet) when things aren't spiced. This perception on taste is more likely genetic.
The province is called Bicol, btw. In the Philippines.

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White boys literally find everything spicy, I once gave a classmate in 4th grade a small chip that isnt even spicy, like I can eat a whole bag and still not drink water but this kid literally bit half of the chip, HALF! (the chip is the size of half your pinky and as skinny as a pen) but he literally said oh no this is too spicy and threw the other half out
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I think that spice is not spicy. But our buds taste and think that your tongue us on fire. Thats why you thunk that its super spicy.
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There is a street food named 'pani puri' in india. I bet it will you make you cry but still it tastes good. I loved to eat them
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If I (somehow) perfectly mix mint and pepper, would they cancel each other out? Or would they simply activate both receptors?
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