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

I think the spicy of chili pepper is to make people's tongue very spicy, and the spicy of garlic is to make people's whole mouth very spicy, anyway, they are two completely different kinds of spicy, and the spicy of chili pepper is the kind that can be put into the rice to make people swallow, and the spicy of garlic people is a little choking, that is, the whole person is very choked, it is very uncomfortable, just eat this person will be very uncomfortable, will not feel the tongue spicy like that.

The difference is that one can make people cry, and the other can make people cry all the time. The spicy pepper is the kind of spicy that makes you feel uncomfortable, but the spicy garlic is spicy because it tastes stronger, so you feel spicy, I think many times like Henan people will use garlic to eat, and they eat noodles to eat, so garlic is just a matter of taste.

The difference between the spicy pepper and the spicy garlic is that the spicy of garlic is that kind of spicy, and the spicy of chili pepper is able to make your stomach feel that spicy in an instant, he is not gradual, but that you only eat a bite to have that kind of spiciness, but garlic is different, the spicy of garlic needs you to taste it slowly, you may not have this feeling when you first start chewing, and it will appear slowly.

I think the spicy pepper is spicy garlic is spicy and the spicy garlic is choking the brain, that is, the whole person feels that the brain is that kind of spicy choking feeling, and then the chili pepper is just the position, you think it is very bad, anyway, there is still a certain difference, I usually like to eat chili, I don't like to eat garlic, garlic is a little spicy, people can't stand it.

I think the spicy part of chili peppers is a fat-soluble ingredient that can be easily dissolved in the fat to retain the spicy taste, and can even be left in the poop the next day. Garlic or onions or onions are volatile and spicy, which can only be found in the mouth and nose, and are generally not available after a little heat.

I think the spicy pepper is usually associated with oil, but the spicy garlic is the more fragrant kind, I usually are more fragrant, I like sour, but I don't like chili, I think the chili pepper is very oily and red, I don't think I like this color, the color is really not good at all, not good-looking, not delicious.

Chili pepper is hot in nature, and the taste is spicy in the spleen and stomach meridian. It has the effects of warmth, dissipating cold, dehumidifying, appetizing and increasing food, and sweating. It is contraindicated for patients with gastric and duodenal ulcers, acute gastritis, tuberculosis, hemorrhoids or eye diseases.

Garlic: pungent taste, warmth, into the spleen, stomach, lungs, warm spleen and stomach, eliminate disease accumulation, detoxification, insecticidal effect. It is suitable for patients with lung disease, and garlic should be used for disease prevention.

Because it has a significant broad-spectrum antibacterial effect, it has a preventive effect on respiratory infections in spring.

As a northerner, my favorite food is garlic, and I always feel that there will be a bad experience when the store is not valued, so the spicy garlic, he is not the kind of special spicy for us, and I also make you feel very bad, the spicy of boiling chili peppers is a very fried spicy, which makes you very difficult to forget after eating.

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, green onions, and chili peppers are all spicy foods!

Definitely! Spicy food is spicy.

It's spicy, it's the same, the spiciness, the spiciness, it's unbearable to eat it.