Spicy is one of the basic flavors that characterize how food recipe videos stimulates the taste buds in the mouth. Along with sweet, salty, sour, and bitter and umami, spicy profiles combine in healthy video recipes different degrees and create the eating experience. While sweetness is the predominant taste of desserts, the rest work together with the sense of smell in appreciating all other kinds of food.

1. Spicy Seafood Recipes
Spicy is one of the basic flavors
that characterize how food recipe
videos stimulates the taste buds in the
mouth. Along with sweet, salty, sour,
and bitter and umami, spicy profiles
combine in healthy video recipes
different degrees and create the
eating experience. While sweetness is
the predominant taste of desserts, the
rest work together with the sense of
smell in appreciating all other kinds of
food.
The term “hot and spicy food” sometimes confuses some people as its effect is
sometimes connected to actual heat (temperature) and considered a sensation
rather than a taste. A cold soup can still be spicy while something served at a high
temperature may not necessarily be so.
When preparing a fish dish, whether it’s an Asian soup or salad, a
Mediterranean grill or stew, generate a reasonable amount of spiciness either with
chili peppers, spice or other ingredients but consider the flavor and texture of your
main ingredients. Squid and shrimp that have a bite go well in spicy dishes. On the
other hand you wouldn’t want to overpower a very mild fish with too much spice.
In Chinese cuisine, XO sauce is a popular type of spicy sauce originating from
Hong Kong widely used in Cantonese cuisine. It is made from chopped dried
seafoods like scallops, shrimps and fish with the addition of chili, garlic, onions and oil.
It’s a versatile sauce that can be used for a wide variety of applications including
vegetarian, meat and noodle dishes. Because of its ingredients, it goes quite well
with seafood and seafood-vegetable combinations. Broccoli goes well with scallops
while asparagus is a good match for peeled large shrimp. The spiciness of the sauce
itself is enough to flavor the entire dish so all you need to do is quickly sauté the
ingredients and add XO sauce with a bit of cooking liquid and cornstarch to
develop a thick sauce that coats the food.
The garlic shrimp and pasta recipe shared is a great example of how a dish
can be very simple and adjusted for spiciness. Add more chili flakes or oil to increase
the heat. The more the spicy ingredients are minced finely or ground, the hotter it
will make the dish. Remember that in most dishes, the longer it sits or reheated, it
can get spicier and spicier. Serve it with crusty bread smeared and toasted with
garlic and butter or olive oil.
Also remember that in most dishes, the longer these sit or are reheated, they
tend to get spicier and spicier. Be careful on serving very hot dishes to young
children as it can burn their tongues. Adults as well have varying tolerances to spicy
food. There are a few who can really take their food extremely spicy while others
prefer dishes milder so they can appreciate other flavor profiles apart from the heat.
Some restaurants ask their customers the degree of spiciness they prefer while others
have a chili icon on the menu to indicate (or even warn diners) the heat of a dish.
Here’s a tip for those who accidentally bit on a chunk of chili pepper and
whose mouth is burning. Especially if the dish is on the oily side, rather that drink
water or something cold, it may be better to chew on a piece of bread or anything
starchy as this will absorb the flavor oils that could be coating the mouth. Liquids
drunk will just roll over the tongue and not help as much.