A Different Kind of Heat Management
Szechuan pepper opens up new possibilities for unique and different heat management profiles.
The tingling sensation of Szechuan pepper is caused by the sensate Sanshools. Sanshools trigger the same receptors responsible for heat perception as capsaicin, but also trigger other receptors that perceive “light touch”. As a result, Sanshools impart a tingling but not hot perception, and the resulting taste experience differs greatly from capsaicin.
Szechuan Pepper Extract
Szechuan pepper extract is the latest sensation to be added to the Kalsec® heat management product line.
This white paper explores innovative ways to use Szechuan pepper extract in both conventional and non-traditional applications and sensory data on how adding Szechuan pepper extract to a heat profile can expand the capabilities of the sensation and time intensity of the profile.
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