When the onion cells are broken, the alliinase in the vesicles comes into contact with ACSO, which is hydrolyzed into thiopropionyl-S-oxide, and also generates pyruvate and ammonia, of which, thiopropionyl-S-oxide is the main ingredient that causes human eyes to tear, and is also known as the tear-jerking factor.
There is an old saying, “ginger spicy mouth, garlic spicy heart, spicy seeds spicy eyes”, which is the true picture of our eating these three spicy seasonings. The spiciness of chili pepper makes people have nowhere to hide, not only the mouth is spicy, hands are spicy, even the eyes are spicy. The power of capsaicin can be extended to every pore of our body, because as long as there is a temperature sensory cells, capsaicin can follow up, so that people inside and outside the spicy a pain, even when the bowels will not let go. So, chili pepper has become a vegetable that is loved by those who love it and loathed by those who hate it.
Garlic is different. It is usually unobtrusive, even when chewing garlic cloves, but once you swallow too much garlic, the trouble will come. This is because allicin is normally hidden in the garlic cloves in the form of allicin, and as long as no one disturbs it, everything seems peaceful and quiet. Once eaten, however, the allicin rapidly turns into allicin and a fiery tangle is inevitable. Allicin can be destroyed by heat, so cooked garlic is not spicy.
And, the spiciness of ginger is always that long-lasting, constant, yet mild. Even for those who cannot eat chili peppers, there is no aversion to a little shredded ginger. Even better, the spicy taste of ginger is still the spicy taste of ginger after it has been fried and fried. It doesn’t contribute capsaicin to the oil like chili peppers do, and it doesn’t simply become a tasteless “dough” like garlic.
The chemical in ginger is gingerol, which is the collective name for the group of chemicals known as gingerols, gingerones, and gingerenols, which have the common characteristic of being spicy and giving ginger that distinctive flavor. The discovery of gingerol did not take long, as it was first extracted in 1879. In the following decades, this responsible family was gradually recognized, and more than a dozen gingerols have been isolated and identified. Because the boiling point of gingerols is very high, reaching 240°C, cooked shredded ginger is still spicy.
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