Why we love – and sometimes fear – spiciness

Spicy food is polarizing – you either love it or prefer to give it a wide berth. However, spiciness is not just a special kick, but also a real culinary experience. If you try it out, you will quickly discover how versatile spicy ingredients can be – and how they can refine or intensify the flavor of a dish.

Exciting: Our body reacts to spiciness in a similar way to heat. The nerve endings on the tongue and in the mouth are stimulated and the brain releases endorphins – including a little kick of happiness. Strictly speaking, this is not a taste, but a pain stimulus. The pungent capsaicin activates the heat receptors in the oral mucosa – similar to when we burn ourselves. For many, it is precisely this little “burn” that is the attraction: it awakens the senses, releases happiness hormones and (in the best case) is even a little addictive. This is precisely why so many people reach for hot sauce or hot and spicy mustard again and again.*

Source:
For Spicy Food Day on August 19: How healthy is spicy food? – PTAtoday

Not all spiciness is the same

Spiciness has many faces – depending on the ingredient, it feels very different. The best-known spicy ingredient is chillior more precisely the substance capsaicin contained in it. It provides a long-lasting, deeply warming spiciness that builds up slowly.

The situation is completely different with mustardHere the pungency comes from mustard oils, which take effect in a flash and can be felt in the nose in particular – a real kick of freshness that subsides just as quickly.

Also pepper (with the active ingredient piperine) or ginger also provide a mild, aromatic spiciness.

Horseradish is also rich in mustard oils, but its effect is even more intense and biting – it literally hits the nose and provides the well-known “spicy shock” that goes particularly well with fish, meat or beet.

Garlic on the other hand, has a rather ethereal, slightly burning pungency, which often mellows during cooking, but stands out more intensely when raw and has a particularly hearty, spicy effect.

If you know these differences, you can combine them in a targeted way, because spiciness tastes and acts very differently.

Three hot favorites in comparison

Dijon mustard vs. steak & pepper sauce vs. chili bell pepper sauce

Our three spicy organic specialties show just how diverse spiciness can taste. But what exactly is the difference between Dijon mustard, steak & pepper sauce and chili bell pepper sauce? And how does their respective spiciness go with different dishes? Which is your favorite?

Recipe tips – spiciness for every taste

Spiciness tips for beginners (& the brave)

1. Increase the spiciness slowly: Start off mild and increase the spiciness slowly. Especially with new sauces or chili products, the first “tasting dip” is worthwhile – it’s better to spice it up than to regret it!
2. Too spicy when cooking? Oils, cream, avocado and nuts soften capsaicin (the spicy ingredient in chili). A dollop of mayo, yogurt or a dash of coconut milk helps if it gets too spicy.
3. Combine rather than cover: spiciness works best with acidity (vinegar), sweetness (e.g. mango) or fat (oil).
4. Combine spicy products correctly: Mustard, pepper and chili have very different effects – it’s better not to use them all at once! For example, combine peppery steak & pepper sauce with mild ingredients, chili bell pepper sauce with sweet components such as baked vegetables or aioli with acidic dishes.
5. Be careful with raw chilies: capsaicin is mainly found in the inner walls and seeds of the chilies. It is best to wear gloves when cutting and do not touch your eyes or face afterwards.
6. Incorporate spiciness instead of adding it on top: When cooking spicy dishes, it is better to season them early on (e.g. stir in the sauce or cook with them) instead of just using the spiciness as a topping – this allows it to develop better in the dish.
7. Water doesn’t help – dairy products do: when it gets too spicy: Water only spreads the spiciness further. It’s better to use milk, yogurt or a spoonful of neutral oil.