Talk:Cayenne pepper
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This chemical[edit]
Is in practically every Indian dish. We have like, no chemically-activated pain receptors (proton receptors for sourness, T1R-something metabatropic receptors for detecting carbs (sweetness), amino acids (umami) and bases (bitterness), and sodium/chloride receptors for saltiness). Spicy isn’t a taste, it just gets nerve endings to release K+ to signal pain. --Goatspeed. See what I'm up to🎄CircularR
asoning🎄My experiments 04:48, 18 January 2024 (UTC)