The hemp taste of pepper comes from pain perception? How to make the pepper more “taste” when cooking

Spicy is one of the common flavors of Sichuan cuisine. It is characterized by spicy, salty and fragrant. Spicy is generally divided into two types of hessian flavor and thick hemp flavor. The taste characteristics of the “Cinnamon-flavored” are mainly reflected in the refreshing savory flavor and salty taste. According to the taste of different dishes, some sweet, some slightly back to the acid, or aftertaste sweet and sour. The flavor characteristics of the “concentrated espresso” are mainly reflected in the rich hemp flavor and salty palatability. We often feel spicy and delicious. The "Ma Xiang" flavor mainly comes from the "pepper oil" and "prickly ash powder" processed from dried prickly ash, as well as fresh flowers and peppercorns. The "savory" taste mainly comes from salt, monosodium glutamate, and seasonings such as soup.

Pepper is a unique spice of China and ranks first in the "Thirteen Fragrant" seasoning. No matter whether it is braised in the form of braised chicken, lo mei, side dish, Sichuan pickle, chicken, duck, mutton, etc., it can also be grinded into powder and salt and mix well with salt and pepper for eating. Divided into two kinds of big pepper and pepper, as a good seasoning seasoning, oil can also be pressed, the oil rate of more than 25%.

Pepper oil has a strong aroma and is a good edible oil. The production of pepper is pungent and spicy, and the scent only overflows after being fried. In cooking can be used alone, such as pepper noodles; can also be made with other raw materials, spices, very versatile, very good results, such as spiced noodles, pepper salt, onions and other salt.

Aromatic pepper smell, in addition to a variety of meat odor, can promote saliva secretion, increase appetite; studies have found that pepper can dilate blood vessels, which can play a role in lowering blood pressure; take pepper water can dispel parasites .

How does the spicy taste of pepper come from?

Pepper has a peculiar spicy taste, and the human body's lips produce a tingling sensation and even a touch of electric shock. In fact, the feeling of "hemp" brought by the pepper is a kind of tactile sense, which is exactly equivalent to the tremor at 50 Hz. The 50 Hz vibration frequency is most closely related to a sensory fiber named RA1. RA1 fibers can have a wide frequency of vibration but are most sensitive at 50 to 100 Hz.

The method of squeezing out the prickly ash of pepper when cooking at home:

1, the practice of warm oil:

In the case of oil temperature, it is put into pepper. The advantage of this is that the taste of pepper can fully enter the oil, smelling not very fragrant, but it is delicious, especially the taste of “ma” is all in the oil. Well, the downside is that the pepper can only be thrown away, because if you eat the pepper to your mouth, it will be a bitter and painful.

2, rolling oil practice:

Allow the oil to heat up and then add the pepper. The advantage is that the taste is very fragrant, it is just fragrant, and the fried pepper can also be imported, the taste is very good. However, the lack of pepper flavor in the oil itself is the only drawback. And it's easy to deep-fry the coke and it's faster to get out of the pot. Therefore, the heat is very important. If it is over, then the pepper is not numb, but bitter.

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