Upon receipt of guests, if you have cooked an exotic dish or at least with spices, it is quite common that you are asked if it is spicy. In some restaurants is sometimes indicated the force of the spice by a scale representing peppers having as a mentions: "not spicy", "spicy", "very spicy".
If we take some reference definitions, the Larousse tells us that the term "spicy" is "raising spices, a dish, a dish. This definition seems invariable in time, the famous edition of the Larousse of 1898 indicates the same thing. Online, the Internet user and the CNRTL have the same definition with the synonym proposed for the Internet user: "spicy".
But then, is this spicy or spicy? What is the difference?
spicy would then be synonymous with spicy? far from it ! Indeed the dishes that we cook can be spicy while having no spicy flavor with spices such as cumin, coriander, star anise, yuzu, combawa, cinnamon, vanilla, fenugreek, anise , dill, turmeric, cloves, etc. ... The swinging term is therefore inappropriate in the absence of spice for these spicy dishes!
In reality, only spices called "fire" leave a spicy flavor in the mouth. They bring together the families of the peppers and false spots (Sichuan, Timut, Maniguette, etc.), peppers, ginger, certain brassicaceae such as mustard , horseradish or wasabi (rare to find, the colorful horseradish in green added of mustard < /A> Most of the time replaces the real wasabi)
The family of peppers has a whole range of intensity depending on the variety. Passing from the very little spicy (such as the paprikas), with a little spicy, similar to pepper (like Espelette pepper), very spicy (like bird pepper or habanero) reserved for a few accustomed. For your information, the scoville scale gives a classification of the intensity of the peppers.
If you are therefore sensitive to the spice, make sure that there is not one of these spices aroused!
We are currently working on a Paprika in Hungary or Serbia. In these countries there are as many varieties of paprikas as cheeses with us. We will select it tasty, certainly spicy, but not spiced up.
very tastily
max Daumin
Epices Max Daumin
or 2017-2018 silver 2020-2021 bronze 2019 | National grocery trophy
Artisan producer of the Culinary College of France 2021
Ancho Rojo pepper from Mexico
