I remember being told once long ago that there are 7 different types of spicy:
-Capsaicin (chilli)
-Horseradish (Wasabi)
-Ginger
-Mustard
-Cinnamon
-Garlic
-Cloves
These make a bit of intuitive sense to me (from a taste perspective), though I can't find much to back this up.
Wikipedia breaks them up into the following 8 botanical groups:
-Fruits, such as Cayenne pepper
-Roots and rhizomes, such as turmeric, ginger and galingale
-Seeds, such as fennel, mustard, nutmeg, and black pepper
-Barks, such as cinnamon and cassia
-Flower buds, such as cloves
-Stigmas, such as saffron
-Arils, such as mace (part of nutmeg plant fruit)
-Resins, such as asafoetida
This thread mentions different chemicals for different types of spicy and their effects on hotness (such as capsaicin
, gingerol
(ginger) and allyl isothiocyanate
(wasabi)), but its not very complete.
My Question:
- What are the distinct chemically related spice groups?
- How would you describe each group in terms of flavour?