Text 16969, 95 rader
Skriven 2007-06-19 19:09:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Beverages 674
=====================
 Hi, Michael,

 ML> Both chile and black pepper heat cause me to sweat, whereas
 ML> garlic/horseradish/mustard doesn't, at least to anywhere near
 ML> the same degree. But then my tolerance for mustard/horseradish
 ML> heat is perhaps not enough to trigger any sudorific effect.
 JM> I do find a good faceful of chiles, horseradish
 JM> OR hot mustard, any one of them, is good for
 JM> clearing a stuffy head, fast! I don't think I

 ML> Many volatile organics will melt that phlegm and clear that
 ML> sinus clog. Some of them are less tolerable than chiles,
 ML> horseradish, or mustard! I agree that horseradish and mustard
 ML> do fulfill this function (by encouraging one sort of secretion
 ML> of fluid), but I haven't found that they cause sweat (a yet
 ML> different type of secretion of fluid).

 JM> have noticed that specifically with black pepper
 JM> or garlic, though.

 ML> Next time you have a bad cold or allergy attack and won't
 ML> be in mixed company for a while, chew a clove of raw garlic
 ML> and see what happens.

 Hmm, I'd have to live with myself, though. I have crunched
 down raw garlic cloves, at a Garlic Festival, where we were
 invited to taste-test and compare different varieties. Some
 of those can get darned hot, too.

 ML> Same chemical in mustard and horseradish, as I recall, some kind of
 ML> corrosive sulfur compound. I'm sure you know bunches more about
 ML> the chemistry of these things than I will ever know, but I wanted
 ML> to confuse matters with my observation of the differences in
 ML> physiological effect.
 JM> I wouldn't know more unless I had specifically
 JM> looked that sort of thing up, which I haven't.
 JM> I knew a bit more about chiles because I did
 JM> have cause to look a lot of stuff up in support
 JM> of my friend's business venture. I do remember
 JM> that horseradish is the source of an enzyme called
 JM> a peroxidase, and that might contribute to its zing.

 ML> Check out allyl isothiocyanate (the name came to me in a
 ML> brain fart, but I think it's right).

 Good for you! I thought to look up some stuff at work where
 I keep my reference books like the Merck Index

 Significant components listed for stuff:

 Garlic: Allicin (Thio-2-propene-1-sulfinic acid S-allyl ester)

 Oil of Garlic: Allylpropyl disulfide, diallyl disulfide

 Horseradish: Ascorbic acid and sinigrin which yields allyl
 isothiocyanate on hydrolysis with peroxidase or myrosinase,
 an enzyme from black mustard

 Mustard: Sinigrin (potassium myronate), myrosin, sinapine
 sulfocyanate, fixed oil; erucic, behenic and sinapolic acids

 Pepper: Volatile oil, 5-9% piperine; piperidine, chavicin, fat,
 proteins, resin

 So, you are right that horseradish and mustard
 use the same type of "heat" principle. I think there is
 some similarity  in the Allicin of garlic, as it involves
 sulfur derivatives of allyl/2-propene. The piperine in black
 pepper is completely different, no sulfur or allyl groupings
 in it. From memory, capsaicin has neither.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Hot Sweet Mustard
 Categories: Spreads, Toppings
      Yield: 6 servings

  1 1/2 c  Mustard, prepared
      2 oz 'Hot' Horseradish
      1 tb Mustard, Dijon
      1 tb Tabasco
      1 tb Wine, Sherry, Bourbon, etc.
    1/2 tb Cayenne
    1/3 c  Sugar, brown

  Mix thoroughly, allow to stand at least 4 hours.  Excellent on hot
  beer type sausages.  Fairly hot, but not a killer!

MMMMM



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