Did You Know There Are Several Types Of Spicy? Which One Is Your Favourite?
Not all spiciness is the same.
Published for Nando's Malaysia, 29 Aug 2024, 03:38 PM
If you've lived in Malaysia for a while, you're probably quite familiar with spicy food.
But beyond just making you sweat, did you know that not all spiciness is the same?
Whether you're chowing down on your favourite nasi lemak or rushing to try Nando’s new Smoky Churrasco flavour before it goes away, you may have already realised that your body has different reactions to different spicy foods.
If you're curious as to why, it all boils down to chemistry.
1. The chilli heat that makes you sweat and burn
Main chemical compound: Capsaicin
Capsaicin is the active chemical compound found in chili peppers, and is the cause of that slow, lingering burn that comes when you eat foods loaded with chili, like sambal or PERi-PERi sauce.
There is even a measurement system that determines how much capsinoids (which predominantly contain capsaicin) is found in various chili peppers or food items that contain them.
For comparison, Malaysia's beloved cili padi contains between 50,000 to 100,000 Scoville units (SHU), while Piri Piri (African Bird's Eye pepper) commonly used in Portuguese cooking can contain up to 175,000 SHU.
2. The sinus-clearing punch you get from wasabi
Main chemical compound: Allyl Isothiocyanate
The knock-out punch you feel when you get a taste of wasabi , horseradish, or mustard comes from allyl isothiocyanate. Unlike capsaicin, which builds gradually, this chemical sends an immediate punch that will make you tear up.
Once it enters your mouth, it quickly evaporates and reaches your nasal passages almost instantly, delivering an eye-watering, sinus-clearing sensation.
3. The numbing mala buzz that leaves you tingling
Main chemical compound: Hydroxy-Alpha-Sanshool
The tingling, numbing sensation you get when eating Szechuanese cuisine (like when you eat mala hotpot) is caused by hydroxy-alpha-sanshool found within Szechuan peppercorns.
This unique chemical doesn't really trigger heat or pungency, but instead creates a buzzing, electric feel that's almost like a mild vibration on your tongue.
4. The garlicky hit that makes you tear up, but also adds flavour
Main chemical compound: Allicin
Allicin is the compound contained in onions and garlic that makes you tear up. When these are cut or crushed, the enzyme alliinase converts alliin into allicin, which immediately hits you with its pungency. Once cooked, however, these spices release aromatic flavours to dishes, making them widely used across all kinds of cuisines.
Allicin also has antimicrobial properties, which is why onions and garlic are famed for their health benefits in addition to being kitchen staples.
Aside from these, there are also piperine (black pepper), gingerol (ginger), and cinnamaldehyde (cinnamon) that can offer up different spice experiences.
If reading this article has made you crave for something spicy, Nando's has you covered with its new Smoky Churrasco flavour :P
In case you didn't know, "Churrasco" means "barbecue" in Portuguese, and this new flavour reminds you of it by combining slow-building heat with smoky undertones.
It's made with zesty lemon, garlic, herbs, tomato, smoked paprika, and signature PERi-PERi (Piri Piri peppers).
This means you'll get the perfect blend of a flavourful spice that also packs a punch!
Served on juicy chicken platters, chicken livers, mushroom bowls, and other sides, Smoky Churrasco flavour promises a unique mix of tastes that reaches HOT level on the PERi-ometer.
With every mouthful, you'll experience the creeping heat of capsaicin and the enticing punch of allicin amid other deep, flavourful notes that will keep you coming back for more.
Is your mouth now watering? We won't blame you.
But don't wait too long to experience this Portuguese-inspired flavour that will be on the Nando's menu for a limited time only!
The new Smoky Churrasco flavour is now available at all Nando's outlets nationwide, and you can visit the Nando's website to find out more.
