The difference between spicy and hot

We often use "spicy" to describe a food as having a stimulating taste. The words "spicy" and "la" have completely different meanings in Chinese. However, in the word "spicy", both refer to spicy food, and through repeated emphasis, it specifically refers to a particularly spicy taste. There is no difference between spicy and hot in terms of taste and mouthfeel. Moreover, long before spicy appeared, China considered spicy as one of the five flavors. The two refer to the same thing in terms of taste.

The word "辣" appeared relatively late. Before it appeared, "辛" was the common word. There are two ways to write the oracle bone script "辛", the only difference being the extra horizontal line on top: This seemingly simple character has caused a lot of controversy as to what it means, and there is still no consensus to this day.

Since "Xin" means hanging people upside down, it is naturally very painful, which is also the source of the meaning of "Ku Ku". The reason why "xin" is used to represent spicy taste is probably because the stimulation caused by spicy taste is similar to the pain of being hung upside down. Just like the word “spicy” which is full of pain, spicy is not actually a taste but a pain. Spiciness is different from sourness and sweetness in that it is not sensed through taste buds but is transmitted through pain nerves.

Simply put, "辛" means spicy, and this construction is a tautology. Spicy means: sharp and strong. Such foods include onions, garlic, leeks, ginger, wine, chili peppers, pepper, cinnamon, star anise, cumin, etc. Spicy and hot. "Xin" originally refers to a tingling sensation in the skin and flesh, but now it refers to the stimulation of the mouth and tongue caused by foods such as pepper and ginger. "Spicy" originally meant binding sinners with thorns, but now it refers to the difficult-to-get-away stimulation that foods such as pepper and ginger bring to the mouth and tongue.

"Xin" as one of the five flavors, can disperse and move, and has the effects of dispersing, promoting qi and blood circulation. Generally speaking, medicines for treating external symptoms, such as ephedra and mint, and medicines for treating qi and blood stagnation, such as costus root and safflower, all have a pungent taste. Some medicines with aromatic smells are often labeled "Xin", also known as spicy and fragrant. In this way, pungent is not only related to taste, but also to smell. The ancient discussion on the smell of medicines was very rough, but a lot of experience had been accumulated on the practical application of aromatic products. With the development of exchanges between China and foreign countries, foreign spices and aromatics were continuously imported. In modern times, due to the popularity of aromatic drugs, their application scope has been expanding, and the understanding of the effects of aromatic drugs has been continuously enriched. Aromatic medicines have the functions of dispersing and lighting, but also have the functions of warding off filth, removing dampness, and opening the orifices.