Re: [CH] white pepper

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Andy Barnhart: "Re: [CH] ISO: Recipes Using Hot Paprika"
• Previous message: Chet Bacon: "Re: [CH] paprika"
• Maybe in reply to: WILLIAM PITTS: "[CH] white pepper"
• Next in thread: Charles Demas: "Re: [CH] white pepper"

Speaking of pepper from peppercorns, what makes "pepper" hot. Is it capsaicin or
is it another compound?  Same question for mustard, horseradish, wasabi, ginger,
etc.

<< Jim >>

• Next message: Andy Barnhart: "Re: [CH] ISO: Recipes Using Hot Paprika"
• Previous message: Chet Bacon: "Re: [CH] paprika"
• Maybe in reply to: WILLIAM PITTS: "[CH] white pepper"
• Next in thread: Charles Demas: "Re: [CH] white pepper"