Re: [CH] pungent vs. hot (was: datil preservation)
Ed Cutrell (ecutrell@darkwing.uoregon.edu)
Fri, 20 Nov 1998 16:44:55 -0800 (PST)
>
> Same thing. We use both the terms "pungent" and "hot" to refer to the
> exact same characteristic of chiles. It just depends on your preference.
> I personally prefer using pungent. It has a formal "official" set of
> meanings of course, but the fact is this word is not used much in English
> (in America, anyway), so has no particular connotation besides relating to
> chiles and the effects of capsaicin, and therefore we could say its primary
> meaning is related to chiles. "Hot", on the other hand, is primarily used
> to refer to something entirely unrelated to chiles (namely temperature) and
> its use to refer to capsaicin effects is definitely secondary, and
> therefore confusing.
Actually, recent neurophysiological studies suggest that the word "hot" is
a pretty good description of the sensation. Turns out that the capsaicin
receptor is one of the primary sensory receptors for heat transduction--it
opens when it's heated. That is, capsaicin chemically forces this channel
open and the nervous system interprets this (in part) as burning! As we
all know, it's NOT exactly the same, but it IS pretty similar.
Not to pull us too far into geek-land, but at the recent Society for
Neuroscience convention in LA, there were tons of studies on the cap.
receptor and it's role in pain perception, etc. Soooooo, while it's
partially inaccurate to call the sensation "HOT," I don't think it's THAT
far afield.
Not to quibble unnecessarily, but to me, the word pungent carries
connotations of "sharp" or "biting," which is NOT the burning sensation of
chiles. For instance, sharp cheddar or (god help us) Stilton is very
PUNGENT.
Speaking of which, I think I'm going to go have some sharp cheddar chile
con queso. I'm hungry now!
ed