Journal article

The king of spices: on pepper's pungent pleasure

Abstract:: Pepper (Piper nigrum Linn.), and its key pungent constituent piperine (an alkaloid), has long been one of the world's most popular spices. Interestingly, it is one of the only culinary spices (along with the mineral salt) that is to be found on/at the dining table around the world. Known as the ‘king of spices’, pepper possesses a number of beneficial anti-microbial and anti-carcinogenic properties, as well as a gustatory pungency that chefs and consumers in many ...
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Publication status:: Published

Peer review status:: Peer reviewed

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APA Style

Spence, C. (2024). The king of spices: on pepper's pungent pleasure. International Journal of Gastronomy and Food Science, 35.

MLA Style

Spence, C. “The King of Spices: on Pepper's Pungent Pleasure.” International Journal of Gastronomy and Food Science, vol. 35, Elsevier, 2024.

Chicago Style

Spence, C. 2024. “The King of Spices: on Pepper's Pungent Pleasure.” International Journal of Gastronomy and Food Science 35.
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Files:: Spence_2024_The_king_of.pdf

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Publisher copy:: 10.1016/j.ijgfs.2024.100900

Authors

+ Spence, C More by this author

Institution:

University of Oxford

Division:

MSD

Department:

Experimental Psychology

Oxford college:

Somerville College

Role:

Author

ORCID:

0000-0003-2111-072X

Bibliographic Details

Publisher:: Elsevier
Journal:: International Journal of Gastronomy and Food Science More from this journal
Volume:: 35
Article number:: 100900
Publication date:: 2024-02-20
Acceptance date:: 2024-02-13
DOI:: 10.1016/j.ijgfs.2024.100900
ISSN:: 1878-450X

Item Description

Language:: English
Keywords:: FFR
Pubs id:: 1656801
Local pid:: pubs:1656801
Deposit date:: 2024-03-02

Terms of use

Copyright holder:: Charles Spence
Copyright date:: 2024
Rights statement:: © 2024 The Author. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Licence:: CC Attribution (CC BY)

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