Here S The Scientific Scale Used To Classify Spicy Food Gourmet Categories

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When we bite spicy food, capsaicin comes into contact with taste receptors on our tongue But here’s the exciting part: capsaicin doesn’t bind to taste receptors for spiciness Instead

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3 comments

  • Joeby Ragpa

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    Reply
    • Alexander Samokhin

      Thanks for sharing such valuable information! Your perspective is always refreshing and thought-provoking. I'm excited to apply some of these ideas in my own life. Keep the great content coming

      Reply
  • Chris Root

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    Reply
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