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Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent. Some common spicy foods include chile peppers and onions which are often processed into dried and liquid forms to be used as seasonings for hot sauces, mustards, salsas, and other foods. To reduce the impact of a spicy ingredient when it becomes too intense, use milk, cream, sour cream, or yogurt as a means to temper the burning sensation.
When wine is decribed in this manner it typically possesses flavors associated with anise, cinnamon, clove, mint, nutmeg, or pepper, which is a common characteristic of a complex wine. Some of the typical wines considered to have spicy overtones include Gewüztraminer, Muscat, Syrah, and Zinfandel.
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USDA Nutrition Facts |
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| Serving Size 1 strip |
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| Calories 253 |
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| Protein 19g |
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| Total Fat 11g |
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| Total Carbohydrates 18g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 289mg |
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| Sodium 997mg |
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| Cholesterol 53mg |
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| Serving Size 1.5 oz |
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| Calories 142 |
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| Protein 0g |
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| Total Fat 15g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 100mg |
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| Sodium 2140mg |
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| Cholesterol 0mg |
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| Serving Size 1 package yields |
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| Calories 192 |
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| Protein 15g |
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| Total Fat 5g |
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| Total Carbohydrates 18g |
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| Dietary Fiber 4g |
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| Sugars 2g |
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| Potassium 402mg |
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| Sodium 587mg |
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| Cholesterol 2mg |
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Spicy Glossary Term - Related Content |
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