What are they and why "piccano"
Spicy foods are foods and food products characterized by a "typical" gustatory impact, caused by the presence of various molecules that are picked up by the receptors of the tongue and oral cavity.
To tell the truth, the molecular and physiological bases that "should" justify the body's reactions to the spicy taste are not yet completely clear; however, what is certain is that different foods provide variable concentrations of elements capable of triggering a perception of spicy taste.
The most common molecules are:
- Capsaicin: present in chillies
- Piperine (and cavaicin): contained in the various types of pepper
- Gingerol: provided by ginger
- Isothiocyanate: provided by horseradish, mustard seeds and wasabi
- Allicin: intrinsic to garlic, onion, shallot, etc.
It should also be remembered that these compounds are not completely selective towards taste receptors and that, in foods, other molecules capable of "complicating" the taste sensory perception may be present (eg astringent tannins, various acids, etc.) .
There are in fact other foods, more or less spicy, which offer totally different sensations from those of the foods mentioned above; two curious examples are certain aubergines, spicy gorgonzola, certain types of mint, etc.
