The project examines the different types of chemical compounds responsible for the sensation of spiciness: Capsaicin (in chili peppers), piperine (in black and white pepper), gingerol (in ginger), allyl isothiocyanate (in wasabi and mustard) and allicin (in onions and garlic). Their beneficial properties and effects on the human body are also discussed. Most of them support the immune system and digestion, and some have other, more specific properties. Some myths and beliefs related to spicy foods are also examined, such as why it was believed that garlic works against evil spirits or why ginger is more useful when consumed as tea. Two experiments involving spicy foods are also presented. The first used black pepper to demonstrate how soap reduces surface tension. The second experiment examined the electrical conductivity and electrolyte properties of mustard and ginger.
Pencheva et al. (Thu,) studied this question.
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