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The Heat Family: Capsaicin, Piperine, and Allicin

Heat in cooking comes from three distinct chemical families — each with different onset speed, duration, location in the mouth, and compatibility with other flavours. The Flavour Thesaurus distinguishes them as the basis for choosing between chilli, black pepper, horseradish, ginger, and Sichuan pepper for specific applications.

Overview

A framework for selecting heat sources based on their chemical properties and compatibility.

Source

PÉPIN ADDITIONAL ENTRIES + FLAVOUR THESAURUS COMPLETION

Heat in cooking comes from three distinct chemical families — each with different onset speed, duration, location in the mouth, and compatibility with other flavours. The Flavour Thesaurus distinguishes them as the basis for choosing between chilli, black pepper, horseradish, ginger, and Sichuan pepper for specific applications. Cuisine Browse all Heat in cooking comes from three distinct chemical families — each with different onset speed, duration, location in the mouth, and compatibility with other flavours. The Flavour Thesaurus distinguishes them as the basis for choosing between chilli, black pepper, horseradish, ginger, and Sichuan pepper for specific applications. techniques →
Food Safety / HACCP — The Heat Family: Capsaicin, Piperine, and Allicin
Generates a professional HACCP brief with CCPs, temperature targets, and allergen flags.
Kitchen Notes — The Heat Family: Capsaicin, Piperine, and Allicin
Generates a laminated-pass-style reference card for your kitchen team.
Recipe Costing — The Heat Family: Capsaicin, Piperine, and Allicin
Calculates ingredient costs from your on-file supplier prices.
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