capsaicin
US /kæp'seɪsɪn/
・UK /kæp'seɪəsɪn/
A1 初級
n. (u.)不可數名詞辣椒辣素
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食物調味料千千百百種，但你有想過為何最常用的是鹽還有胡椒嗎？ (Why Salt & Pepper?)
- It gets its heat from a chemical called piperine. Rather than capsaicin like
它從一種化學成分“胡椒鹼“中獲得辣度。而不是像其他
【CNN10】美國債務與赤字問題、萬聖節消費將創歷史新高、世界上最辣辣椒 Pepper X | 2023年10月24日 (Debt and Deficit. What's the Difference? | October 24, 2023)
- The Scoville scale was invented by pharmacologist, Wilbur Scoville in 1912 to measure the spiciness of peppers and chilies generally related to their capsaicin, the chemical that makes them spicy.
斯科維爾量表由藥理學家威爾伯-斯科維爾於 1912 年發明，用於測量辣椒的辣度，一般與辣椒素有關。讓辣椒變辣的化學物質總是那麼令人討厭。
- The Scoville scale was invented by pharmacologist Wilbur Scoville in 1912 to measure the spiciness of peppers and chilies generally related to their capsaicin, the chemical that makes them spicy.
墨西哥辣椒起司烘蛋食譜！Hilah Cooking (Tamales de Rajas con Queso - Poblano Cheese Tamale Recipe! Hilah Cooking)
- For some reason, poblano, the capsaicin or whatever in the poblanos especially is very hard on my hands.
出於某種原因，我的手對波布拉諾辣椒，尤其是波布拉諾辣椒中的辣椒素或其他物質非常敏感。
- For some reason poblano the capsaicin or whatever in the poblanos especially is very hard on my hand.
從來沒有人因為一點皮肉傷而喪命，除非他們沒有使用安全套。
Uncle Roger 竟然愛上這道炒飯？！| Next Level Kitchen (Uncle Roger Actually Likes A Fried Rice Dish??? | Next Level Kitchen)
- Um, that's from the capsaicin in the chilies, right?
我讓它們稍微解凍就好，因為它們差不多都熟了。
- Capsaicin?
而且我不想把它們煮過頭。
我的終極抗炎骨湯！促進腸道健康、提升免疫力！ (My ultimate anti-inflammatory bone broth for gut health and immunity)
- One of the best impacts of chili comes from a compound called capsaicin.
如果你不喜歡辣，可以不用辣椒。
- One of the best impacts of chili come from a compound called capsaicin.
辣椒最棒的功效之一來自於一種叫做辣椒素的化合物。
喜歡吃辣嗎？來看看全宇宙最強辣椒！(What If You Ate the Hottest Pepper?)
- First, the high concentration of capsaicin, the chemical that causes spiciness in peppers, binds to a nerve receptor in your mouth.
首先，高濃度的辣椒素是一種會刺激神經接受器的化學物質，進而讓你感受到「辣」。
- You can alleviate some of the painful burning in your mouth by drinking milk which contains casein, a protein that neutralizes the pepper's capsaicin.
牛奶中的酪蛋白可以與辣椒素互相中和抵銷，因此你可以藉由喝牛奶來減緩嘴裡的痛覺。
JacksGap 與 Jamie Oliver 的辣椒挑戰！🌶️ (JacksGap chilli challenge with Jamie Oliver)
- In these gorgeous things is a little chemical called capsaicin.
在這些華麗的東西裡有一種叫做辣椒素的化學物質。
超荒謬！原來辣椒的「辣」度跟性感程度也有關？！ (Can Spicy Food Kill Your Sense of Taste? - Your Worst Fears Confirmed)
- Foods are made spicy by the chemical capsaicin.
食物之所以會辣是因為一種叫做辣椒素的化學物質。
- Chemists say capsaicin can numb your tongue, but it cannot kill your taste buds.
化學家說辣椒素可以麻痺你的舌頭，但它不會殺死你的味蕾。
為什麼人們愛吃辣？ (Why we learn to love spicy food)
- Most spiciness is caused by one of two chemicals: Allylisothiocyanite, which is what you find in wasabi or mustard, and capsaicin, which is what you find in peppers.
大多數的辛辣感是由兩種化學成分引起的，其一是異硫氰酸烯丙酯，這也是導致山葵和芥末嗆辣的物質；另一個物質則是存於辣椒之中的辣椒素。
- Well, the way your body reacts to capsaicin is the same way it reacts to high temperatures.
其實吃辣時的身體反應和你遇到高溫是一樣的。