Talk:Pungency/Old talk page
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What is pungency?
Is this right? Pungency is usually about smell and a sort of sharp stinkiness, rather than the simple heat of chili peppers. —Preceding unsigned comment added by 67.243.24.242 (talk) 04:20, 6 August 2009 (UTC)
- My assumption from reading this article is that pungency is actually the technically term for "spiciness" or "hotness" referring to foods like chili peppers. I assumed that the article is not yet sufficiently long because the word "pungent" is not used very often in this way. In fact, I always thought it just meant "smelly". Gregcaletta (talk) 08:20, 23 September 2009 (UTC)
Comprehensive list
There should be a comprehensive list of the spicy chemicals and the associated herbs/spices/vegetables they are found in. For example, what about eugenol, the chemical that gives cloves their spicy quality? Or gingerols, shogaols, and zingerone from ginger? Or cinnamaldehyde from cinnamon? Or the various glucosinolates in garlic, horseradish, cabbage, kale, etc? —Preceding unsigned comment added by Firth m (talk • contribs) 05:11, 28 October 2009 (UTC)
Too short
There is simply not enough on this page. Ptolemaios I (talk) 21:14, 2 November 2009 (UTC)
Note
This talk page refers to the article whose history is now at Talk:Pungency/Old history. Graham87 10:27, 7 October 2014 (UTC)