Pungency

<p>Pungency , commonly referred to as spiciness, hotness or heat,  is a sensation that contributes to the flavor of certain foods such as <a href="/facts/Chili_pepper/DuuJkMdR">chili peppers</a>. <a href="/facts/Scoville_scale/Do4qGYeX">Highly pungent foods</a> may be experienced as unpleasant. The term piquancy (/ˈpiːkənsi/ PEEK-ən-see) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". In addition to chili peppers, <i>piquant</i> ingredients include <a href="/facts/Wasabi/RbTcqDxD">wasabi</a>, <a href="/facts/Horseradish/DotKB3yz">horseradish</a> and <a href="/facts/Mustard_(condiment)/BpXFTgEX">mustard</a>. The primary substances responsible for pungency are <a href="/facts/Capsaicin/aXaaFxDp">capsaicin</a> (in chilis), <a href="/facts/Piperine/bFxpbq7G">piperine</a> (in peppercorns) and <a href="/facts/Allyl_isothiocyanate/5b0SaJHF">allyl isothiocyanate</a> (in <a href="/facts/Radish/NvNvoIdU">radishes</a>, mustard and wasabi).
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Pungency