I think there is a slight confusion. Triphala in ayurveda means a powder made by grinding three "phals", Amla, Bibhitaki and Haritaki; none of which are actually related to sichuan pepper. I think even the image you have used is of dried Haritaki (Terminalia chebula). Sichuan pepper is called as Teppal or tirphal (might be due to its pod's structure but don't know for sure).
Great video! Quick factual error: I don't think triphala is sichuan pepper? As far as I can tell, triphala means three fruits and it's an ayurvedic concoction. 'Timur' seems to be the Indian name for sichuan peppercorn!
So can we then conclude that the Chinese ingeniously have invented a cuisine that was going to be hot spicy but added that weird ash tree berry and toned it down to numbness and continued to mislead us into thinking that the weird ash tree berry was a type of peppercorn by self-styling it as "szechuan pepper" when it is said to be not remotely connected to any peppercorn of any type.
Please tell us more about Sichuan cuisine. Would your thyself also know about why add hot-spicy and numb-spicy to food if one will not feel the spiciness.
interestingly confusing english expressions :-) and thanks you sir for adding more masala to that In our kannada language hot by temperature is "bisi" hot by taste is "khara"
I'm curious to know ... if the heat sensation is just due to capsaicin, why do some chilli peppers "hit" on the lips, while others "hit" on the tongue, inner cheek, throat or oesophagus while others burn the rectum?
Whenever we eat something that is both hot spicy and hot at the same time, the burning sensation gets hugely enhanced. So is this because the same receptor gets triggered multiple times within a short period of time? Fabulous video!
I first got the taste of a numbing spice in Bhutan, right out of the plant itself...I called it a LSD of taste perception. I also noticed Bhutanese people eating chilies as vegetables..so, now I know how they do that, they combine them.
Please do a video on "precision fermentation" , the next frontier in biotechnology, to produce our food using this technology. It is similar to the "lab grown meat" initiative that started some years ago
@@vjayvenkat come on, it would be fun to see him explain all the nerdy things about each and every process in cooking things, something like @JKenjiLopezAlt does but Indian. And all food is just a chemical concoction if we were to look at it like that. 🤷🏾
No. Triphal/Triphala is more a Hindi/non-Hindi pronunciation. The word itself refers to both the sichuan pepper and the ayurvedic mixture. I am referring to the spice
3 месяца назад
@@krishashokplease check the photo in the video, It is a myrobalan- which is a Component of the Triphala blend..
Fantastic, you should make a reel version of this!
It is there!
Wow, from cooking to chemistry
I'd be damned if there isn't a vaigai puyal reference for any topic under the sun.
Hehe!
Interesting, thank you so much.
I think there is a slight confusion. Triphala in ayurveda means a powder made by grinding three "phals", Amla, Bibhitaki and Haritaki; none of which are actually related to sichuan pepper. I think even the image you have used is of dried Haritaki (Terminalia chebula). Sichuan pepper is called as Teppal or tirphal (might be due to its pod's structure but don't know for sure).
Excellent one
Thank you!
Great video! Quick factual error: I don't think triphala is sichuan pepper? As far as I can tell, triphala means three fruits and it's an ayurvedic concoction. 'Timur' seems to be the Indian name for sichuan peppercorn!
So can we then conclude that the Chinese ingeniously have invented a cuisine that was going to be hot spicy but added that weird ash tree berry and toned it down to numbness and continued to mislead us into thinking that the weird ash tree berry was a type of peppercorn by self-styling it as "szechuan pepper" when it is said to be not remotely connected to any peppercorn of any type.
Like such short explanations. More content with least amount of time without the unnecessary - intro, outro etc.
Previously I didn't care about this, Now I am more confused after watching the video, LOL
Hahaha
Great short explanation thanks
Good info
Please tell us more about Sichuan cuisine. Would your thyself also know about why add hot-spicy and numb-spicy to food if one will not feel the spiciness.
Sichuan pepper is called TIRphala and not TRIphala. The latter is a combination of three fuits in Ayurveda
Yes exactly
nice ending
What's the point of eating that dish if I can't feel the burn?!
Wait, Triphala churanam is basically a chilly preparation?
Could i request you to talk about plastic containers for packing food? It's chemical reaction with food and how much can our body take it..
English is funny language
In India we say
Either garam ( hot ) hain or tikha ( spicy ) hain.
Indeed
I read that up there in Pakistan somewhere hot is referred as "kara" which ironically must have come from the Tamil word " karam" lol!!!
The word for तीखा in Japanese is also karai (खाराई)
@@sathi6395 Even tge Hindi "Garam" is a slightly modified form of Tamil "Kaaram".
"Kaa" becomes "ga".
@@nilaykulkarni3088 Japanese has more Tamil words. So, "Karai" from "Karam" is possible.
Hi sir please make a video about dishwasher (dishwasher washing tablets or powders are safe or not) some people say they are carcinogenic ,is it true?
Sir am waiting for your reply regarding dishwasher,if it is safe I will purchase, please suggest me.
The way u have explained Schezwan cuisine is awesome... Thank God you aren't a professional chef which I'm 😅😅
Hehe! The only knowledge that matters in the kitchen is cooking, not science
@@krishashok heeee. But I always explain to bidding chefs WHY in the cooking process. Why do we add egg shells in consomè soup ??
So where does Kashmiri chilly stand amongst this spectrum of hot and spicy?
interestingly confusing english expressions :-) and thanks you sir for adding more masala to that
In our kannada language
hot by temperature is "bisi"
hot by taste is "khara"
I'm curious to know ... if the heat sensation is just due to capsaicin, why do some chilli peppers "hit" on the lips, while others "hit" on the tongue, inner cheek, throat or oesophagus while others burn the rectum?
Try Chot
Jhaal Garam
Whenever we eat something that is both hot spicy and hot at the same time, the burning sensation gets hugely enhanced. So is this because the same receptor gets triggered multiple times within a short period of time? Fabulous video!
The numbing spicy when eating might be fine, but the next day morning might be troublesome !
I first got the taste of a numbing spice in Bhutan, right out of the plant itself...I called it a LSD of taste perception. I also noticed Bhutanese people eating chilies as vegetables..so, now I know how they do that, they combine them.
Please do a video on "precision fermentation" , the next frontier in biotechnology, to produce our food using this technology. It is similar to the "lab grown meat" initiative that started some years ago
Will do
Spicy stuff😅
Hehe
what molecule/compound causes something to be spicy?
You mean hot? Capsaicin. Spicy is 10s of thousands of unique molecules
@@krishashok Got it. I meant spicy, like when we say "theekha hai" in hindi to some dish.
Please, you should cook someday and make a video for us. Thanks!
Scientists (here Kris.Ashok) should never do art (here cooking). Your sambar would become a chemical concoction otherwise 😂.
@@vjayvenkat come on, it would be fun to see him explain all the nerdy things about each and every process in cooking things, something like @JKenjiLopezAlt does but Indian. And all food is just a chemical concoction if we were to look at it like that. 🤷🏾
Triphala?🤔 I don't think Sichuan pepper is called that
Sichuan peppercorn is called tejphal, tephal or tomad beej
In short, stick to idli & dhokla. Neither hot nor spicy🤷🏻♂️
Boring. What's life without a little spice?
I am indian but more english samajh mai nhi aata hai isi karn mai puchachha chahata hu chili achha hai ya red 🥵🔥❤
I'm a fan of Red Hot Chili Peppers
Hehe
Hey Oh! 🙌
👍❤️
Tirphal and not Triphla... very very different. Triphala is a mixture and no way spicy
No. Triphal/Triphala is more a Hindi/non-Hindi pronunciation. The word itself refers to both the sichuan pepper and the ayurvedic mixture. I am referring to the spice
@@krishashokplease check the photo in the video, It is a myrobalan- which is a Component of the Triphala blend..
power packed info
That's such a hot video 🥹
I love spicy and hot spicy foods 👌🏻😋
Biriyani is "spicy but not hot". Veg Biriyani is also "spicy but not hot", but additionally, it is also not Biriyani.😜
Not biryani. True
Define biryani!
You edit your videos yourself?