spiciness

简明释义

英[ˈspaɪsinəs]美[ˈspaɪsinəs]

n. 香馥；富于香料；辛辣

英英释义

单词用法

同义词

反义词

例句

1.Though I love chili and spiciness, I've always struggled with this family of flavors.

尽管我喜欢辣椒和辣味，但我一直在努力适应这种口味。

2.The eatery's menu has a spiciness ranking, where the least spicy rating of food is labelled 'white'.

该餐厅的菜单有辣度排名，其中最不辣的食物标示为“白色食物”。

3.Ruby red with orange reflections. very open sweet spiciness, with a fruity character when is young.

漂亮的红宝石略带橙色。非常明显的甜香料味，年轻时带有水果的香味。

4.A medium bodied wine with a fine tannin structure offering concentrated raspberry fruit and spiciness on the palate, complemented subtly by oak maturation.

酒体适中，单宁结构精致，山莓的果味与辛香在微妙的橡木气息衬托下更加浓郁。

5.The alcohol boils away, and the spiciness ought to obliterate any taste of the wine.

酒精煮干了，香料除去了酒的所有味道。

6.Aside from the ratings displayed in English, a graph featuring a thermometer will be used to show spiciness.

除了文字标记以外，还将用温度表图像形象地表达辣度。

7.Sour, sweet, bitter, spiciness and fishiness numb our taste bud so that we can't taste the light sweet.

又如酸、甜、苦、辣、腥等味道会麻木我们的口味、舌蕾，使我们再也品尝不出清淡的香甜。

8.Complex aromas of ripe red fruits, typical of Malbec, the spiciness of Cabernet Sauvignon and Merlot, plus delicate hints of anise released by the Cabernet Franc.

梅尔·别克经典的成熟红色水果香弥漫开来，交织着颂维翁和梅罗特的辛辣，和品丽珠特有的幽雅的茴香味儿。

9.The chef adjusted the dish's spiciness to cater to the guests' preferences.

厨师调整了菜肴的辛辣程度以迎合客人的口味。

10.The restaurant offers a range of dishes with varying levels of spiciness.

这家餐厅提供多种不同辛辣程度的菜肴。

11.He couldn't handle the spiciness of the hot sauce and had to drink milk.

他无法忍受辣酱的辛辣程度，不得不喝牛奶。

12.The spiciness of this curry is what makes it so flavorful.

这道咖喱的辛辣程度使其味道如此丰富。

13.Some people love the spiciness of jalapeños in their tacos.

有些人喜欢他们塔可中的辣椒的辛辣程度。

作文

The concept of spiciness is often associated with food, particularly in cuisines that use a variety of spices to enhance the flavor of dishes. When we talk about spiciness, we refer to the heat level that certain ingredients can bring to a meal. This heat is primarily caused by compounds such as capsaicin found in chili peppers. Different cultures around the world have their own unique ways of incorporating spiciness into their culinary practices. For instance, in Mexican cuisine, dishes like tacos and salsas are known for their vibrant flavors and varying degrees of spiciness. Similarly, Indian cuisine features a plethora of spices that contribute to both the aroma and spiciness of dishes like curry and biryani.The appreciation of spiciness is subjective; what one person finds pleasantly hot, another might consider unbearably spicy. This subjectivity can lead to interesting conversations about taste preferences. Some individuals actively seek out spiciness in their meals, enjoying the rush of heat and the endorphin release that comes from consuming spicy foods. Others, however, may avoid spiciness altogether due to personal tolerance levels or past experiences with uncomfortable meals.In addition to its role in flavor, spiciness can also have health benefits. Many spicy foods are rich in vitamins and antioxidants. For example, chili peppers are known to boost metabolism and improve heart health. The presence of spiciness in food can also aid in digestion and promote appetite, making it a valuable addition to many diets. However, it is essential to consume spiciness in moderation, as excessive intake can lead to gastrointestinal discomfort for some individuals.Culinary enthusiasts often experiment with different levels of spiciness in their cooking. Recipes may call for specific types of peppers or sauces that dictate the overall heat of the dish. For example, adding jalapeños will provide a milder spiciness, while habaneros will significantly increase the heat level. Chefs often balance spiciness with other flavors, such as sweetness or acidity, to create a well-rounded dish that appeals to a broader audience.In conclusion, spiciness is more than just a measurement of heat; it is an integral part of many culinary traditions worldwide. It brings excitement and complexity to our meals, encouraging us to explore different flavors and textures. Whether you love it or loathe it, spiciness undoubtedly plays a vital role in shaping our dining experiences and cultural identities. As we continue to explore global cuisines, understanding the nuances of spiciness can enrich our appreciation for food and the diverse ways it brings people together.

“辛辣”这个概念通常与食物相关，特别是在使用各种香料来增强菜肴风味的烹饪中。当我们谈论“辛辣”时，我们指的是某些成分可以给餐点带来的热度。这种热度主要是由辣椒中的辣椒素等化合物引起的。世界各地的不同文化都有自己独特的方式将“辛辣”融入他们的烹饪实践中。例如，在墨西哥菜中，像塔可和莎莎酱这样的菜肴以其生动的风味和不同程度的“辛辣”而闻名。同样，印度菜也有许多香料，这些香料不仅增加了咖喱和米饭等菜肴的香气，还增加了“辛辣”的口感。“辛辣”的欣赏是主观的；一个人觉得愉快的辛辣，另一个人可能认为难以忍受。这种主观性可能导致关于口味偏好的有趣对话。一些人积极追求餐中的“辛辣”，享受热量的冲击和食用辛辣食物带来的内啡肽释放。然而，其他人可能由于个人耐受水平或过去不适经历而完全避免“辛辣”。除了在风味中的作用外，“辛辣”还可能具有健康益处。许多辛辣食物富含维生素和抗氧化剂。例如，辣椒被认为能提高新陈代谢并改善心脏健康。“辛辣”的存在也可以帮助消化并促进食欲，使其成为许多饮食中有价值的补充。然而，重要的是要适度消费“辛辣”，因为过量摄入可能会导致一些人的胃肠不适。烹饪爱好者常常在烹饪中尝试不同程度的“辛辣”。食谱可能会要求特定类型的辣椒或调味汁，这决定了菜肴的整体热度。例如，加入墨西哥胡椒会提供较温和的“辛辣”，而哈瓦那辣椒则会显著提高热度。厨师们常常平衡“辛辣”与其他风味，如甜味或酸味，以创造出吸引更广泛受众的均衡菜肴。总之，“辛辣”不仅仅是热度的测量；它是全球许多烹饪传统的重要组成部分。它为我们的餐点带来了兴奋和复杂性，鼓励我们探索不同的风味和质地。无论你喜欢还是厌恶，“辛辣”无疑在塑造我们的用餐体验和文化认同方面发挥着至关重要的作用。随着我们继续探索全球美食，理解“辛辣”的细微差别可以丰富我们对食物的欣赏，以及它将人们聚集在一起的多样方式。