What is the difference between the spicy of garlic and the spicy of chili?

1. Garlic is spicy for the taste buds; Chili pepper is spicy for nerves.

2. The spicy nature of chili pepper is a fat-soluble ingredient, which can be easily dissolved in fat to maintain the spicy taste, and can even be left in the poop the next day. Garlic or green onion or onion are spicy and volatile.

Spicy, can only be in the mouth and nose, generally a little heating is gone. Garlic spicy heat instability!

3. The spicy garlic is spicy in the mouth and the tip of the tongue; The spicy pepper is slightly spicy on the tongue, and the spicy sensation in the mouth is lighter than that of the spicier garlic; The medium-spicy and spicy ones are the nerves, and you can feel the nerves in the back of your hand hurt. Spicy is painful because of capsaicin.

Binding to thermoreceptor receptors produces a burning sensation. The spicy sensation of garlic, green onions, white radish, onions, etc., which do not contain capsaicin, is the taste sensation.

4. Garlic is spicy and divergent, and chili is spicy and warm.

The difference is that garlic tends to be spicy, while chili pepper is more spicy, and there are also types of chili peppers, such as sweet and spicy, and sour and spicy.

The spicy of garlic and the spicy of chili peppers are still not the same. The spicy taste of garlic is still easy to decompose by heating and not spicy, but after the spicy pepper is heated in time, it will still be very spicy.

Chili peppers contain an alkaloid called capsaicin, which, when combined with receptors in the body, causes the body to produce a burning-like sensation, also known as spicy.

There are so many vegetables, and it's not just peppers that are spicy. Green onions, garlic, leeks, ginger, and radish are also spicy, but the spicy feel is different. Onions (and onions), garlic, and leeks are all lily and allium plants, and the body of onions and leeks contains allicin, and the body of garlic contains the precursor of allicin, which can be turned into allicin under the action of external forces.

Allicin is an organic sulfide that is volatile and spicy, which may explain why eating raw onions and garlic has a severe garlic smell, "hot eyes" when cutting onions and onions, and why heated and cooked onions and leeks no longer have a spicy taste. Ginger belongs to the ginger family, which contains gingerol (also known as gingerol) and its decomposition products, which is what causes ginger to be spicy. As the saying goes, "ginger is old and spicy", which means that ginger is indeed spicy.

And ginger is still spicy when cooked, just like chili. Radish belongs to the genus Radish of the Cruciferous family, which contains mustard oil, especially more in the skin of radishes, and is also a substance that produces a spicy taste, but this substance volatilizes at high temperatures, so fried radishes are not spicy.

Is there any difference between the spicy of garlic and the spicy of chili? There must be a difference between this, the spicy of garlic is spicy, the spicy is spicy, the spicy is more hot, and the spicy comparison is compared. Very hot, a little something very spicy, garlic is just a kind of astringency.

The spiciness of garlic can be cumulative, and you may not feel it at first, and you can't stand it after eating a certain amount. The chili pepper is spicy at the beginning, and it is still the same hotness at the end, and there is no change.

The spicy nature of garlic is mainly insoluble in water, no matter how much garlic is put into the water, the water is not spicy, but the garlic itself is spicy, and the chili pepper is not like this, the chili pepper is put in the water, the water is also spicy, and the whole bowl of soup will be very spicy.

Secondly, garlic is only raw and spicy, and it has no spicy taste when cooked. And the chili pepper is still spicy when cooked, stew meat, bones, put the chili, stew for a few hours, and it still tastes spicy.

These are the two main differences between garlic and chili.

There is a difference between the spicy of garlic and the spicy pepper, Dashilar is to pull new, and it feels that the core is more spicy, and the chili pepper is felt in the mouth, and this spicy feeling is spicy.

The green onion is spicy nose, the garlic is spicy, only the chili pepper is spicy deep, and the front door is spicy and the back door is spicy.

Allicin can be broken down by the digestive tract, and capsaicin cannot be broken down by the digestive tract.

<> garlic is spicy because the garlic in the big stool hand bucket contains allicin. Allicin is a light yellow powder or light yellow oily liquid, generally has a strong smell of jujube grinding, exists in the bulb of lily plant garlic, and also exists in the bulb of green onion.

<> garlic is spicy because garlic contains allicin. Allicin is a light yellow powder or light yellow oily liquid, generally has a strong odor, exists in the bulb of lily plant garlic, and also exists in the bulb of green onion, with a relatively strong garlic odor and spicy taste.