Not All Spice is Heat

Mace, clove, nutmeg, and allspice have numbing qualities, whereas basil, mint, and coconut have cooling qualities. Ginger, wasabi, and many radishes result in respiratory and outer mouth tingling, and chilis and other peppers impart an oily, central mouth heat. Salt can amplify sweetness, while vinegar can downplay sweetness. These sensations, as well as a food’s serving temperature, can layer and cut through different flavors, so composing a dish to alternate bold components with cleansing components, or heating factors with cooling factors, will keep the dish exciting until the last bite.