Sentences with phrase «pungency from»

It turns out that when some snakes thermally image their prey, they employ receptors similar to those we use to sense pungency from wasabi.

Eighteen such varieties are displayed in my book, Peppers of the World, and when dried and ground make powders varying in color from yellow to deep red and in pungency from nonpungent to medium - hot.

Not exact matches

This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles.

Chileheads requiring pungency other than from the won tons can add five or six whole chile pods such as santaka or piquin to this broth.

The aim of Sichuan cuisine is not to blow the eater away, and if it is from a decent cook, there are different levels and kinds of pungency.

For example, in the development of the bell pepper from the poblano, pepper breeders were selecting for large size and reduced pungency, and they ended up with a very large pod with no pungency.

Chileheads requiring pungency other than from the wontons can add five or six whole chile pods such as santaka or piquin to this broth.

A measure of pepper pungency, or heat, named after Wilbur Scoville; peppers range from 0 to more than 1 million SHU.

There's a crispness to the flesh that you can't get from fresh frozen chiles, and the pungency is unmistakable.

The hot chilies that grow in Central and South America are quite good at causing physical pain to the animals that try to eat them, and their pungency keeps them safe from pathogens as well.

Adapted from the Zoë Heller novel, it reminds of screenwriter Patrick Marber's Closer and how Mike Nichols's film adaptation similarly suffered from a gradual slackening of shock with the realization that its umbrella of misanthropy doesn't cast a dark shadow on all of us so much as it provides a vicarious thrill, like watching a cockfight, say, or a mantis eating its mate: though foul, its pungency is isolatable.

The pungency will slap you in the face (in a good way — I promise) and the liquid will release all the browned bits of fish from the bottom of the skillet into the thin sauce.

Harold McGee writes that the flavor of most vegetables exists to deter others from eating them — which may explain the pungency of mustard greens.