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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“A sequence of seven pairings of chili-flavored diet with prompt recovery from thiamine deficiency did significantly attenuate the innate aversion and may have induced a chili preference in at least one case.”
rats → may develop → preference for chili peppers
“nor did a series of poisoning and safety experiences designed to teach the rats that only chili-flavored foods were safe to eat.”
rats → do not develop → preference for chili peppers
“Because of the anatomy of the taste system, supertasters feel more burn from oral irritants like chili peppers, more creaminess/ viscosity from fats and thickeners in food and may also experience more intense oral pain.”
supertasters → feel → more burn from oral irritants like chili peppers
“Gradual introduction of chili into the diet also had no effect,”
rats → do not develop → preference for chili peppers
“In parallel with major aspects of the human experience with chili pepper, rats were exposed to it as a flavoring in all their food for periods up to 11 mo from birth, without significant preference enhancement.”
rats → do not develop → preference for chili peppers
spicy foods and chili peppers → is typically safe → consumption
“The consumption of spicy foods and chili peppers is typically safe.”