Quick Answer
Spicy flavors are generally not considered umami. Umami is described as a pleasant savory taste and is associated with glutamate flavors found in ingredients like seaweed, mushrooms, meats, and some cheeses. Spicy heat from peppers and spices creates a distinct sensation on the tongue that is different from umami’s savory depth. However, some food experts argue that spicy chile peppers can enhance and complement the umami taste in foods. So while spicy heat itself is not umami, it can amplify the savory amino acid flavors of umami.
What is Umami?
Umami is considered the fifth basic taste, along with sweet, sour, bitter, and salty. The term comes from the Japanese word meaning “pleasant savory taste.”
The umami taste is imparted by glutamate, which is found in high levels in foods like:
– Seaweed
– Mushrooms
– Meat and poultry
– Aged cheeses like Parmesan
– Soy sauce
– Cured meats
– Tomatoes
– Green tea
Glutamate is an amino acid that serves as flavor enhancers in food. Our taste receptors specifically recognize and respond to the presence of glutamate.
Some examples of ingredients used to add umami flavor are:
– Dashi stock – made from kombu seaweed
– Fish sauce
– Cured ham or prosciutto
– Mushroom powder
– Nutritional yeast
The umami taste is described as savory, rich, and mouth-coating. It makes flavors seem fuller and more rounded.
What is Spicy?
Spicy heat is primarily caused by capsaicin, a chemical compound found in chili peppers and spices like cayenne and red pepper flakes.
When we eat capsaicin, it is detected by sensory neurons in the mouth that are sensitive to temperature and pain. This triggers the sensation of burning heat associated with spicy foods.
Some examples of spicy ingredients are:
– Fresh chili peppers – habanero, jalapeño, serrano
– Dried chilies – chipotle, ancho, guajillo
– Spices – cayenne, red pepper flakes, paprika
– Mustards
– Ginger
– Black pepper
The spicy pungency from these ingredients is perceived primarily on the tongue, back of the throat, and roof of the mouth. It causes a burning, stinging, or numbing feeling.
How is Spicy Different from Umami?
Spicy and umami sensations are produced through completely different mechanisms in the mouth and taste receptors.
Key Differences:
| Spicy | Umami |
|---|---|
| Causes burning, stinging, numbing sensation | Pleasant, savory, mouth-coating taste |
| Detected by pain neurons | Detected by specialized umami taste receptors |
| Triggered by capsaicin | Triggered by glutamate |
| Stimulates tongue, back of throat, roof of mouth | Felt across the tongue and mouth |
As this comparison shows, spicy and umami work through completely different mechanisms to cause distinct taste sensations.
Can Spicy Enhance Umami?
Although spicy heat is not the same taste sensation as umami, some food experts argue spicy chile peppers can boost the perception of umami in foods.
Here are two ways spicy may enhance umami flavors:
Masking –
The burning feeling of spicy chiles can mask bitter tastes from ingredients like charred foods, allowing the underlying umami glutamate flavors to come through more.
Interaction –
Compounds in chile peppers may interact with umami compounds like glutamate and magnify their savory taste.
So while spicy itself is not umami, it can clear the palate and amplify the savory depth of umami ingredients in foods.
This is why recipes often blend ingredients like chiles, tomato, cheese, and cured meats – the spicy chiles boost the rich umami flavors.
Examples of Spicy Umami Foods
Here are some examples of foods that blend spicy and umami flavors:
Kimchi
The Korean fermented cabbage dish gets umami flavor from the fermentation process and often includes chili flakes for spicy heat. The combination creates a complex savory-spicy taste.
Mapo Tofu
This classic Sichuan dish combines the umami flavors of ground pork and tofu with tongue-numbing Sichuan peppercorns and chili oil. The spices enhance the rich taste of the tofu and meat.
Buffalo Wings
Chicken wings are loaded with umami from the meat, then spiced up with cayenne pepper hot sauce. The spicy coating highlights the chicken’s savory flavor.
Chili con Carne
Slow-cooked beef chili combines umami from the beef and tomatoes with spicy chili peppers and cumin. The peppers add lingering heat that complements the thick, mouth-coating flavors.
Jambalaya
This Cajun rice dish gets a flavor boost from Andouille sausage, shrimp, chicken and the spicy kick of chili peppers and cayenne. The spicy seasoning brings out the savory depth of the meats and seafood.
Conclusion
While spicy flavors themselves are not technically umami, capsaicin’s burning sensation can complement and enhance the savory taste of glutamates. Spicy chile peppers interact with compounds like glutamate to intensify their rich, mouth-coating flavors. So recipes that blend spicy and umami ingredients create a complex sensory experience that showcases both tastes.