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    The Science of Spiciness: Spaɪsɪnɪs Su Ð

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    Vicente Sandino Astudillo López
    The document discusses spiciness and defines several related terms, including: 1) Capsaicin, the active component in chili peppers that causes the sensation of heat. 2) Piperine, along with chavicin, are alkaloids responsible for the hot flavor of black pepper. 3) Polymodal nociceptors, receptors in the body that respond to painful stimuli and are activated by capsaicin and other spicy compounds. 4) The Carolina Reaper and Trinidad Moruga Scorpion peppers, which are among the hottest in the world.

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    The Science of Spiciness: Spaɪsɪnɪs Su Ð

    Uploaded by

    Vicente Sandino Astudillo López
    8 views1 page
    The document discusses spiciness and defines several related terms, including: 1) Capsaicin, the active component in chili peppers that causes the sensation of heat. 2) Piperine, along with chavicin, are alkaloids responsible for the hot flavor of black pepper. 3) Polymodal nociceptors, receptors in the body that respond to painful stimuli and are activated by capsaicin and other spicy compounds. 4) The Carolina Reaper and Trinidad Moruga Scorpion peppers, which are among the hottest in the world.

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    an activity for using with a ted talk

    Original Title

    Tedx spiciness

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    The document discusses spiciness and defines several related terms, including: 1) Capsaicin, the active component in chili peppers that causes the sensation of heat. 2) Piperine, along with chavicin, are alkaloids responsible for the hot flavor of black pepper. 3) Polymodal nociceptors, receptors in the body that respond to painful stimuli and are activated by capsaicin and other spicy compounds. 4) The Carolina Reaper and Trinidad Moruga Scorpion peppers, which are among the hottest in the world.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    8 views1 page

    The Science of Spiciness: Spaɪsɪnɪs Su Ð

    Uploaded by

    Vicente Sandino Astudillo López
    The document discusses spiciness and defines several related terms, including: 1) Capsaicin, the active component in chili peppers that causes the sensation of heat. 2) Piperine, along with chavicin, are alkaloids responsible for the hot flavor of black pepper. 3) Polymodal nociceptors, receptors in the body that respond to painful stimuli and are activated by capsaicin and other spicy compounds. 4) The Carolina Reaper and Trinidad Moruga Scorpion peppers, which are among the hottest in the world.

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    The science of spiciness – Rose Eveleth

    Vocabulary

    Spiciness /ˈspaɪsɪnɪs /n sabor a picante (hotness of flavour)

    Soothe /ˈsuːð/v tramquilizar, mitigar, aliviar (reduce, calm)

    Nociceptor /nōsiˈseptər/n receptores que responden a estímulos nocivos

    Menthol /ˈmɛnθɒl/n mentol / adj de menta (mint flavouring)

    Elicit / ɪˈlɪsɪt/v sacar, obtener, sacar algo de alguien (get information from)

    Fight-or-flight / ˈfaɪt ə ˈflaɪt / A level of stress where you decide whether to face the situation or just walk away.

    Capsaicin /kæpˈseɪ.sɪn/n active component of chili peppers

    Piperine /ˈpɪpəˌraɪn/n junto con la chavicina, es el alcaloide responsables del sabor del picante de la pimienta

    Alkylamide /al’kalamaid/n sustancia que se obtiene por reducción de compuestos nitrogenados o por alquilación de amoniaco

    Horseradish /ˈhɔːrsrædɪʃ/n rábano picante

    Isothiocyanate /aisothaisaianeit/n grupo funcional formado por la sustitución del azufre por el oxígeno. Responsables reales de los olores picantes.

    Sinus /ˈsaɪnəs/n seno nasal (nasal cavity)

    Crockpot /ˈkräkˌpät/n olla de barro / c a fuego lento (slow cook)

    line with  en consonancia con / acorde

    charred /ˈtʃɑːrd/adj carbonizado, rostizado (blackened by fire, cooked by searing)

    Questions

    Answer the questions honestly. There is not necessity to academically write the answers but we will talk about them.

    Choose one of these concepts and explain it: Socoville scale, Trinidad Moriga Scorpion or Carolina Reaper and Polymodal
    nociceptors?

    Which one would you choose Trinidad Moriga Scorpion or Carolina Reaper? Why?

    Have you ever tasted something spicy? When and/or why?

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