I’m looking to add more hot spices to my diet that aren’t just peppers.
So far I have nasturtium (Tropaeolum spp) which contain glucotropaeolin (the same thing that makes members of the brassica family like black mustard, watercress, Turkish rocket and arugula spicy) and spilanthol (the same substance that gives Spilanthes aka buzz buttons Acmella oleracea its numbing effect)
There is of course the classic pipperine from Black pepper (Piper nigrum)
Then there’s the unrelated Sechuan Peppercorn’s (Zanthoxylum spp) and it’s Hydroxy-α-sanshool.
There is Floerkea proserpinacoides, aka false mermaidweed or as Sam Thayer dubbed it hot mermaid because why call it false mermaidweed as if there is a there’s a real mermaid plant out there.
Of course there is also the spice of all the sulfur compounds in alliums (onions, garlic, chives) too
Anyone have any more?
by Silly-Walrus1146