Heat in cooking comes from three distinct chemical families — each with different onset speed, duration, location in the mouth, and compatibility with other flavours. The Flavour Thesaurus distinguishes them as the basis for choosing between chilli, black pepper, horseradish, ginger, and Sichuan pepper for specific applications.
A framework for selecting heat sources based on their chemical properties and compatibility.
PÉPIN ADDITIONAL ENTRIES + FLAVOUR THESAURUS COMPLETION