The Science of Spiciness

Spice up a nutrition, biology, or cooking class with this hot topic: the science behind the spiciness of many beloved foods. There are actually two different types of spice, depending on the chemical compound causing the pain: alklyamides and isothiocyanates. The narrator speculates on the history of eating hot foods, as well as why we continue to eat them today. Use the accompanying Think and Discuss questions as discussion points or an assessment.