Why is it that spicy food always seems so much spicier when hot (temperature)?
In: Other
In addition to what everyone else is saying about taste receptors, just heating spices changes the flavor profile regardless of what temp you it eat it.
Here’s a simple experiment that shows this additional aspect.
Take some dried chili flakes.
Try some (on other food) direct from the container.
Then, take a pinch and rub it between your fingers before adding to your food.
You’ll find that the rubbed flakes will be much more flavorful even though it’s at roughly the same temperature.
It was (unscientifically) explained to me that “waking up” spices with heat “activates” and “releases” the oils that impart spicy flavor. That’s why many recipes require spices to be toasted, and other heated recipes require tiny portions of spicy ingredients to convey big flavor during cooking.
While the spiciness potential is the same at any temp, heating spicy food seems to draw out the capsaicin which allows you to taste more of the spice.
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