The heat keeps building!
Spicy flavour trends in recent years have been characterized by a growing interest in global and regional cuisines, leading to a broader and more adventurous range of spicy flavours in food and beverages. This includes:
- Global Influence: Increasing popularity of international cuisines has introduced a variety of spicy flavours from around the world, such as Korean Gochujang, Mexican Chipotle, Indian Masalas, and Thai Curry pastes.
- Fusion Flavours: Blending spicy elements from different cuisines to create new, unique flavors. For instance, combining Mexican and Asian spices for a novel taste experience.
- Health-Conscious Spicing: A trend towards using spices not only for their flavour but also for their health benefits. Spices like turmeric and ginger are being used more for their anti-inflammatory properties.
- Artisanal and Craft Production: Small-batch, artisanal hot sauces and spicy condiments are becoming more popular, often featuring unique and complex flavor profiles.
- Sweet and Spicy Combinations: Pairing spicy elements with sweet flavours to create a balanced, more approachable heat. This is seen in products like spicy chocolates, jams, and beverages.
- Layered Heat: Instead of a single-note spiciness, there is a trend towards creating layers of heat that evolve as you eat, using a combination of different spices and peppers.
-
Regional Specificity: Interest in specific regional varieties of peppers and spices, highlighting the unique flavours and heat levels of different areas.
International spices blends
Here are 30 popular spicy spice blends from around the world, detailing their country of origin, flavour profile, and common uses:
- Garam Masala (India): Warm, aromatic; used in curries and lentil dishes.
- Harissa (North Africa): Fiery, earthy; used in stews, soups, and as a condiment.
- Jerk Spice (Jamaica): Hot, sweet; for marinating meat, particularly chicken.
- Berbere (Ethiopia): Spicy, complex; for stews, meats, and lentils.
- Ras el Hanout (Morocco): Rich, spicy; in tagines, couscous.
- Za’atar (Middle East): Tangy, nutty; on bread, mixed with olive oil.
- Chili Powder (Mexico/USA): Spicy, earthy; for Tex-Mex dishes, chili.
- Tandoori Masala (India): Smoky, spicy; for marinating meats for grilling.
- Sichuan Peppercorn Blend (China): Numbing, hot; in Sichuan cuisine.
- Cajun Seasoning (USA): Spicy, herbaceous; for jambalaya, seafood.
- Shichimi Togarashi (Japan): Spicy, citrusy; on noodles, soups.
- Baharat (Middle East): Warm, peppery; in meat dishes, soups.
- Thai Curry Paste (Thailand): Fiery, aromatic; for curries, soups.
- Piri Piri (Portugal/Africa): Fiery, tangy; for chicken, seafood.
- Adobo (Philippines/Latin America): Savory, slightly spicy; in stews, marinades.
- Kimchi Seasoning (Korea): Spicy, tangy; for making kimchi.
- Chaat Masala (India): Tangy, spicy; on fruits, snacks.
- Creole Seasoning (USA): Spicy, herbaceous; in gumbo, seafood.
- Five Spice Powder (China): Sweet, spicy; for meats, stir-fries.
- Goan Curry Powder (India): Hot, tangy; for seafood curries.
- Masaman Curry Paste (Thailand): Rich, spicy; in Masaman curry.
- Dukkah (Egypt): Nutty, spicy; as a dip with bread and olive oil.
- Khmeli Suneli (Georgia): Floral, spicy; in stews, meat dishes.
- Old Bay Seasoning (USA): Spicy, savory; for seafood, especially crab.
- Sambar Powder (India): Spicy, tangy; in lentil stews.
- Vindaloo Paste (India): Hot, sour; for pork, chicken curries.
- Caribbean Curry Powder (Caribbean): Spicy, fragrant; for curries.
- Chermoula (North Africa): Spicy, herby; for fish, marinades.
- Mole Poblano (Mexico): Rich, spicy; for mole sauce.
- XO Sauce (Hong Kong): Spicy, umami; for seafood, noodles, stir-fries.
- Curry Powder (India): Aromatic and spicy; used in various Indian dishes, including curries and vegetable dishes.
- Peri Peri Seasoning (Portugal/Africa): Spicy and citrusy; used for marinating chicken and seafood.
- Chipotle Rub (Mexico): Smoky and moderately spicy; used in Mexican cuisine, especially for meats and tacos.
- Ancho Chili Powder (Mexico): Mildly spicy with a sweet, smoky flavor; used in Mexican sauces and rubs.
- Korean Red Pepper Flakes (Gochugaru) (Korea): Moderately spicy; used in Korean dishes like kimchi and stews.
- Bumbu Bali (Indonesia): Spicy and aromatic; used in Balinese dishes like satay and curries.
- Charmoula (Morocco): Spicy and herbaceous; used as a marinade for fish and seafood.
- Jamaican Curry Powder (Jamaica): Spicy and robust; used in Jamaican curry dishes.
- Aleppo Pepper (Syria): Moderately spicy with fruity undertones; used in Middle Eastern and Mediterranean dishes.
- Advieh (Iran): Warm with a hint of spice; used in Persian stews and rice dishes.
- Schichimi Togarashi (Japan): Spicy and aromatic, often used as a seasoning for soups, noodles, and grilled meats.
- Sumac (Middle East): Tangy and slightly spicy, commonly used in rubs, marinades, and salad dressings.
- Panch Phoron (India/Bangladesh): A blend of five whole spices,provides a complex, mildly spicy flavor, used in dals and vegetable dishes.
- Chimichurri Spice (Argentina): A mix of herbs and chili, used as a marinade or sauce for grilled meats.
- Galat Dagga (Tunisia): Spicy and aromatic, typically used in stews and tagines.
- Hararat (Saudi Arabia): A blend of several hot spices, used in a variety of Middle Eastern dishes.
- Gochujang Seasoning (Korea): Spicy and sweet, used in marinades, sauces, and as a condiment for Korean dishes.
- Mitmita (Ethiopia): Very spicy, used in meat dishes and as a condiment.
- Green Curry Paste (Thailand): Spicy and fresh, used as a base in Thai curries.
- Rogan Josh Masala (India): Spicy and aromatic, primarily used in the preparation of rogan josh, a type of Indian curry.
- Shug (Schug) (Yemen/Israel): A hot, green chili sauce made with fresh hot peppers seasoned with coriander, garlic, and various spices. It is commonly used in Middle Eastern cuisine as a condiment for falafel, sabich, meats, and hummus.
- Mole (Mexico): A complex, rich, and typically spicy sauce containing a variety of ingredients including chili peppers, chocolate, nuts, and spices. Used in various Mexican dishes, particularly with chicken.
- Achiote (Latin America): A spice made from the seeds of the annatto tree, it has a slightly sweet and peppery flavor and is often used in marinades and to color rice or meat dishes.
- Sambal (Indonesia/Malaysia): A spicy chili sauce or paste typically made from a mixture of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
- Adjika (Georgia/Russia): A spicy paste made with hot red peppers, garlic, herbs, and spices. It is commonly used as a condiment for a variety of dishes.
- Peri-Peri (African Portuguese): A fiery blend of chili peppers, citrus peel, onion, garlic, salt, lemon juice, bay leaves, paprika, basil, oregano, and tarragon. Used predominantly in marinades for grilled chicken.
- Chermoula (North Africa): A marinade and relish used in Algerian, Libyan, Moroccan, and Tunisian cooking. It usually contains herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt.
- Khmeli Suneli (Georgia): A traditional Georgian spice mix containing blue fenugreek, coriander, dill, basil, bay leaf, marigold, and hot pepper. Used in stews and meat dishes.
- Masala Chai (India): A blend of spices including ginger, cinnamon, cardamom, and cloves, used to make spiced tea.
- Biber Salçası (Turkey): A spicy paste made from red chili peppers. It’s commonly used in Turkish cuisine as an ingredient in stews, soups, and as a condiment.
Each of these spice blends brings unique heat and flavour to a variety of dishes, reflecting the diverse culinary traditions around the world.
Burning sensations
Different types of spicy sensations in various spices and peppers are often linked to specific chemicals, each contributing to unique flavour profiles and heat experiences:
-
- Burning (Capsaicin): Found in chili peppers like jalapeños. Causes a burning sensation by binding to pain receptors in the mouth. Used in a wide array of spicy dishes across many cuisines.
- Numbing (Hydroxy-alpha sanshool): Present in Sichuan peppers. Induces a tingling numbness, creating a unique culinary experience. Common in Sichuan cuisine.
- Sharp (Allyl isothiocyanate): In wasabi and horseradish. Causes a sharp, nose-tingling heat, often felt in the nasal passages. Used in Japanese and Western cuisines for sushi and as a condiment.
- Warm (Cuminaldehyde and Piperine):
- Cumin (Cuminaldehyde): Provides a warm, earthy, slightly spicy flavour. Used in Middle Eastern, Indian, and Mexican cuisines.
- Black Pepper (Piperine): Offers a sharp, biting heat. Universally used in cuisines worldwide.
- Smoky: Chipotle or smoked paprika. Adds a smoky, spicy flavour more about aroma than heat. Used in Mexican and various international cuisines.
- Sweet Heat: Certain chili blends. Combines capsaicin’s heat with natural sugars for a balance of sweetness and heat. Used in sauces and marinades.
- Herbal Heat: Green chilies and herbs. Provides a fresh, spicy kick, often due to varying levels of capsaicin. Used in various global cuisines.
- Ginger (Zingerone): Offers a warming, slightly burning sensation. Used in Asian cuisines, in stir-fries, soups, teas, and baking.
- Mustard (Allyl Isothiocyanate): Has a sharp, pungent heat, felt in the nasal passages. Used in condiments, dressings, and cooking.
- Garlic (Allicin): Provides a sharp, slightly burning sensation. A staple ingredient in many cuisines worldwide.
- Cinnamon (Cinnamaldehyde): Imparts a gentle warmth. Used in baking, beverages, and savory Middle Eastern dishes.
- White Pepper (Piperine): Similar to black pepper but milder. Used for seasoning in various cuisines.
- Cayenne Pepper (Capsaicin): Provides significant spiciness. Used to add heat to dishes without complex flavours.
- Star Anise (Anethole): Offers a sweet, licorice-like flavor. Used to add depth to spicy dishes.
- Cardamom (Cineole and Terpinyl Acetate): Aromatic and slightly spicy. Used in Indian and Middle Eastern cuisines.
- Nutmeg (Myristicin): Warm and slightly sweet with a spicy undertone. Used in baking, sauces, and meat seasoning.
- Cloves (Eugenol): Pungent and warm. Common in baking, mulled drinks, and savory dishes.
- Allspice (Eugenol): Mix of flavours reminiscent of cinnamon, nutmeg, and cloves. Used in Caribbean, Middle Eastern, and Latin American cuisines.
- Fennel Seeds (Anethole): Slightly sweet and licorice-like with a mild spicy warmth. Popular in Mediterranean cuisine.
- Caraway Seeds (Carvone and Limonene): Earthy and slightly peppery with a hint of citrus. Used in European cuisine.
- Saffron (Safranal and Picrocrocin): Subtle and floral with a hint of earthy bitterness. Used in Mediterranean, Middle Eastern, and Indian cuisines.
- Turmeric (Curcumin): Warm and bitter with a slightly peppery taste. A staple in Indian cooking.
- Mustard Seeds (Sinigrin): Pungent and slightly spicy. Used in Indian cooking, pickling, and mustard making.
- Annatto (Bixin): Mildly peppery and nutty. Used mainly for coloring in Latin American and Caribbean cooking.
Each ingredient offers unique heat sensations and aromatic qualities, enhancing the complexity and character of various dishes around the world.
The burning sensation experienced after eating spicy food, onions, or similar items is primarily due to certain chemical compounds found in these foods that interact with receptors in our body.
- Capsaicin in Spicy Foods: In the case of spicy foods, particularly chili peppers, the compound responsible for the burning sensation is capsaicin. Capsaicin binds to a receptor in the mouth and throat called the TRPV1 (transient receptor potential vanilloid 1). This receptor is normally activated by heat, so when capsaicin binds to it, it sends signals to the brain that are interpreted as a burning or hot sensation. The body’s response to this sensation can include increased salivation, sweating, and a runny nose, all part of the body’s efforts to mitigate the perceived heat.
- Sulfur Compounds in Onions: Onions and other allium vegetables (like garlic) contain sulfur-containing compounds. When these vegetables are cut, cells are broken, releasing enzymes that convert the sulfur compounds into sulfenic acids. These acids then quickly rearrange into a volatile gas. When this gas reaches the eyes or nose, it can create a burning sensation. In the eyes, it stimulates the lachrymal glands, causing them to produce tears, which is the body’s way to dilute and flush out the irritant.
- Allyl Isothiocyanate in Wasabi and Horseradish: These foods contain allyl isothiocyanate, a compound that, like capsaicin, can irritate mucous membranes in the nose, mouth, and throat, leading to a burning sensation. This compound is volatile and can quickly reach the nasal passages, causing a familiar sharp and pungent feeling.
- Gingerol (Zingerone) in Ginger: Ginger contains gingerol, which, like capsaicin, can activate the TRPV1 receptors. However, the effect is generally milder compared to capsaicin.
The common thread among these compounds is their ability to stimulate nerve endings that normally respond to physical heat or injury, leading to the sensation of burning or irritation. It’s interesting to note that this is not a “taste” sensation like sweet or sour but rather a form of pain or irritation. The sensation can vary in intensity based on the concentration of the compound and an individual’s sensitivity to it.
Altering heat perception
Several factors can increase the perception of heat or spiciness in food:
- Concentration of Capsaicin: Higher levels of capsaicin in peppers or dishes amplify the heat sensation.
- Fat Content: Fatty foods can intensify the perception of spiciness as capsaicin is fat-soluble.
- Alcohol: It can enhance the sensation of heat as it solubilizes capsaicin.
- Temperature of the Food: Warmer dishes might enhance the feeling of spiciness.
- Individual Sensitivity: Personal tolerance to capsaicin varies, affecting heat perception.
- Other Ingredients: Certain ingredients can either heighten or mitigate the spiciness.
- Acid: Ingredients like vinegar or citrus can enhance the heat by providing a contrasting flavor, making the spiciness more pronounced.
- Salt: It can intensify the perception of heat by highlighting the overall flavours in a dish, including spiciness.
Controlling the burn
To decrease the impact of heat from spicy foods, certain ingredients can be used:
- Dairy Products (Milk, Yogurt, Cheese): Dairy products contain casein, a protein that effectively binds with capsaicin (the compound causing heat) and washes it away. Milk is particularly effective due to its fat content which helps dissolve capsaicin.
- Citrus Juices (Lemon, Lime): The acidity in citrus can neutralize some of the spiciness.
- Sugar and Honey: These sweeteners can soften the heat sensation.
- Bread and Rice: Starchy foods can absorb capsaicin, reducing heat.
- Menthol (Mint): While not reducing spiciness directly, menthol creates a cooling sensation on the palate, which can counteract the feeling of heat.
Casein, a protein found in dairy products, has a unique ability to mitigate the heat from capsaicin, the active component in chili peppers causing spiciness. Capsaicin is fat-soluble, meaning it dissolves in fats, which is why whole milk, with its higher fat content, is particularly effective. When you consume dairy products after eating spicy food, the casein binds to the capsaicin molecules, reducing their direct contact with mouth and throat receptors. This binding action facilitates the removal of capsaicin from the mouth, lessening the spicy sensation and providing relief.
Dairy products can soothe the stomach after consuming spicy foods due to their cooling and coating properties. The fat in dairy helps to coat the stomach lining, potentially reducing irritation caused by capsaicin. Additionally, consuming dairy can dilute and neutralize stomach acids, further calming the digestive system. However, the effectiveness in preventing heat sensation during digestion and excretion varies and might not be as pronounced as its immediate relief in the mouth. Dairy’s soothing effect on the stomach largely depends on individual tolerance and digestive health.
Scoville Heat Units (SHU)
Scoville Heat Units (SHU) measure the spiciness or heat level of chili peppers and related products. The scale is named after its creator, American pharmacist Wilbur Scoville (seen above). The Scoville test originally involved diluting a chili pepper extract with sugar water until the “heat” was no longer detectable by a panel of tasters; the degree of dilution gives the SHU rating. Modern methods use high-performance liquid chromatography to measure capsaicinoid content more objectively. Capsaicin is the chemical responsible for the spicy sensation. Higher SHU ratings indicate hotter peppers.
The heat level of a hot pepper can change when made into a sauce or used in cooking. The raw pepper’s heat, measured in Scoville Heat Units (SHU), is typically more intense. In a sauce, other ingredients can dilute the heat, potentially lowering the SHU, although certain cooking techniques or added spices can intensify it. Cooking peppers often mellows their spiciness, as heat breaks down capsaicin, the compound responsible for the heat. However, the perceived heat can also depend on individual tolerance and the combination of flavors in the dish.
Top 10 hottest peppers in the world
As of 2023, the top 10 hottest peppers in the world, ranked by their Scoville Heat Units (SHU), are:
- Pepper X – 2,693,000 SHU
- Carolina Reaper – 2.2 million SHU
- Chocolate Bhutlah – around 2 million SHU
- Trinidad Moruga Scorpion – 1.2 to 2 million SHU
- 7 Pot Douglah – 1,853,986 SHU
- Dorset Naga – 1.5 million SHU
- 7 Pot Primo – 1,473,480 SHU
- Trinidad Scorpion Butch T – 1,463,700 SHU
- Komodo Dragon – 1.4 million SHU
- Naga Viper – 1,382,118 SHU
Pepper X currently holds the record for the hottest pepper, surpassing the previous record holder, the Carolina Reaper
A study on global cuisine and spice usage
A study from Nature in February 2021 on global cuisine and spice usage does not provide a specific list of individual spices but rather focuses on broader findings and observations regarding the use of spices in different cuisines around the world. Key points from the study include:
Complex Relationship Between Spice and Climate: The study suggests that the preference for spicier dishes in hotter climates is influenced by various factors beyond temperature, including health, preservation, and cultural influences.
Spices as Preservatives: In tropical climates, spices might be used to help preserve food and maintain food safety.
Cooling Effect of Spices: The hypothesis that people in hotter countries might prefer spicy food for its perceived cooling effect.
Diversity in Spice Usage: Countries with higher mean annual temperatures tend to use a broader variety of spices in their recipes. Examples include cuisines from Indonesia, Thailand, the Caribbean, Kenya, and certain Indian states.
Ethiopia as an Outlier: Ethiopian cuisine, known for its intense spice usage, challenges the temperature-centric narrative of spice preferences.
Global Spice Spectrum: The study finds parallels and differences in spice usage across the globe, with East Asian cuisines showing consistency in spice use regardless of climate, while European countries have diverse spice intensities.
Regional Variations in the United States: Differences in spice preferences between the North and South, with the South having a spice spectrum position similar to Lebanon and Iran.
Portugal’s Spice Intensity: Portugal stands out in Europe with its high spice intensity, nearly comparable to that of the United States.
Overall, the study highlights that the global culinary tapestry of spices is shaped by a mix of factors, transcending the simple narrative of temperature-driven preferences.
