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The pungent sensation provided by chili peppers, black pepper and other spices like ginger and horseradish plays an important role in a diverse range of cuisines across the world. Pungent substances, like capsaicin , are used in topical analgesics and pepper sprays .
Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavour. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan.
However, it can be stopped from flowering by pinching out the flowers, ensuring the plant remains edible if used more sparingly as a pot herb. [24] It also had a history as a medicinal herb to treat gout and arthritis, [25] applied in hot wraps externally upon boiling both leaves and roots together. Ingested, the leaves have a diuretic effect ...
A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
Daikon [2] or mooli, [3] Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. . Originally native to continental East Asia, [4] daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internat
coriander/cilantro root The roots of the coriandrum sativum are often used in curry pastes and certain soups such as tom yam kung. Saranae สะระแหน่ Spearmint: Used in many Thai salads and sometimes as a way to suppress the 'muddy' taste of certain fish when steamed. Takhrai ตะไคร้ Lemon grass
Shogaols are pungent constituents of ginger similar in chemical structure to gingerol.The most common of the group is [6]-shogaol.Like zingerone, it is produced when ginger is dried or cooked. [2]
Sometimes tempeh is left to ferment further, creating more pungent varieties: tempe wayu (day-old tempeh), i.e. when the tempeh starts to age; tempe semangit (a few-days old tempeh), i.e. when the tempeh becomes yellowish, a bit slimy, and the smell becomes more potent; [37] and tempe bosok (lit. 'rotten tempeh'), when the mycelium has acquired ...