Tag: Pungency

Yellow onions are the most common cooking onions in the United States, accounting for over 85% of the crop. While they are a versatile workhorse for cooked dishes, many home cooks wonder: can yellow onions be eaten raw? The answer is yes, they can, but their strong, pungent flavor can be overwhelming compared to milder varieties.

Capsaicin is a chemical compound produced exclusively by plants in the *Capsicum* genus, most famously known as chili peppers. It is responsible for the spicy, burning sensation found in various peppers and acts as a defense mechanism against mammals.

When an onion is sliced, it releases volatile organosulfur compounds, including propanethial S-oxide, that cause tears and a pungent bite. Fortunately, several simple culinary techniques can effectively remove sulphur from onions, transforming their intense flavor into a much milder, sweeter, and more palatable version.

A common misconception is that sweet onions have a higher sugar content than other onion varieties, but this isn't always true. The perception of sweetness primarily comes from a lower concentration of pungent sulfur compounds. This allows their natural sugars to be more perceptible.

According to the National Center for Complementary and Integrative Health (NCCIH), ginger is generally recognized as safe, but it can cause mild mouth and throat irritation. This tingling feeling is a common experience for many, but is ginger supposed to make your mouth tingle? The short answer is yes, this is a natural sign of its potent compounds at work.

According to the Olive Oil Times, the peppery, pungent sensation you feel in your throat when tasting olive oil is a positive attribute, not a defect. So, is it normal for olive oil to be spicy? The simple answer is yes, and this spiciness is a reliable indicator of fresh, high-quality extra virgin olive oil (EVOO) that is rich in beneficial antioxidants known as polyphenols. This guide will help you understand the chemical compounds responsible for this desirable characteristic.

Horseradish contains up to 10 times more of the powerful cancer-fighting compound glucosinolates than its cruciferous cousin, broccoli. These are the foundational chemicals in horseradish that, when the root is grated, react with enzymes to create the volatile, sinus-clearing intensity it is famous for. Understanding these chemical reactions reveals the science behind this potent condiment.

In 2002, Japanese scientists identified a previously unknown enzyme, lachrymatory-factor synthase (LFS), as the true culprit behind the tear-jerking effect of onions, correcting the long-held belief that another enzyme, alliinase, was solely responsible. This discovery revealed a two-step enzymatic reaction that creates the volatile chemical responsible for eye irritation.

A 2022 study published in the National Institutes of Health demonstrated the different mechanisms of action for compounds found in garlic and chili peppers. This research highlights that while both can possess a 'spicy' kick, the common question, "Does garlic have capsaicin?", has a definite answer: no.

Onions, along with other allium vegetables, are widely recognized for their distinct pungent flavor, a characteristic directly linked to their sulfur content. So, do onions contain a lot of sulfur? The answer is a resounding yes, and these organosulfur compounds are key to both their flavor profile and various health benefits.