spiciness

Maybe has a kind of spiciness that root beer lacks.

If you had just the Sichuan peppers alone, there would be no spiciness or heat.

Could you taste spiciness, for instance, from really hot peppers?

You'll get the same sour spiciness you're used to in hot sauce, but much more umami and depth in the flavors.

Having said that, Indian not only differs from French food in terms of spiciness.

Koreans also eat quite a lot of meat, using the spiciness of kimchi to clean their palate.

I'm very much averse to spiciness, but guess who's going to be considering it from now on?

To reduce spiciness, remove all seeds, rinse with cold water and put it in a cold salt water bath for a couple of hours.

Wonder if people who eat chili pepper generally consume less food because of the spiciness.

If you then lightly sear the outside, you can get more of the flavor without the spiciness getting into the rest of the food as much.

The spicy sensations you refer to are touch senses: it is well known that capsaicin spiciness can be felt on most skin, not just in the mouth.

I suppose that the chilli pepper is there for restaurant menus which often use it as an indicator of spiciness.

I mostly ate spicy food during my time with it due to the fact the physical sensation of spiciness being one of the only things that made food interesting.

UK Chinese restaurants used to be mainly Cantonese and spiciness wasn't something I associated with Chinese food.

I could totally nerd out over the idea of a graph-based incentive structure, maybe implemented with a new crypto token for extra gee-whiz spiciness.

I'm German and my first association if a German asked for heiße Soße, would be that they are asking about temperature, not spiciness and certainly not horniness.

Identity, like beauty, fun, and spiciness, is[1] something that's built on physics, not requiring a fundamental property, just as asking how much spiciness an electron has is futile.

For anyone else reading this, the link cited above contains a wealth of technical and practical information about peppers and related flavors, and it even delves into the psychological aspects of spiciness.