How Does Spice Solubility Decide What Goes in the Pan First?
Fat-soluble flavors release better into oil or butter, while water-soluble flavors release into water, broth, vinegar…
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What Is Happening When a Spice Smells Right
Aroma compounds are volatile, most are fat-soluble, and heat both releases and destroys them, which is the whole reason technique changes flavour. These four explainers cover capsaicin, solubility, the Maillard reaction, and what is happening chemically when a spice smells right.
Volatile compounds, solubility, and heat thresholds: the chemistry sitting under the flavour.
In This Collection
In this collection 4 guides
What Is Capsaicin, and Why Does It Make Peppers Hot?
Capsaicin is the compound that makes chile peppers feel hot by activating heat and pain receptors in your mouth. It…
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Why Does Black Pepper Make You Sneeze Near the Grinder?
Black pepper makes you sneeze because tiny pepper particles and piperine irritate nerve endings inside the nose. The…
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Why Does Toasting Spices Change Their Flavor?
Toasting spices changes their flavor by removing moisture, moving volatile aroma into the air, and sometimes creating…
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