Where is the taste bud for spicy foods?
466246
???? Is this a current cirriculum? They ran test like, 5 years ago on this! All taste buds recieve all tastes, so your answer would be all over the tounge.
780635
The hotter the better.......  I love hot spicy food...  As long as it is not deep fried.......
70621
The types are \n\nSweet\nSalty\nSour\nBitter\nUmame (alluded to above.  From the Japanese word for "savory," this responds to meaty tastes, ie high protein, and MSG.  MSG is a food additive, Monosodium glutamate--and glutamate if an amino acid, which are the building blocks for protein).\n\nAnd if you want the nitty-gritty, the idea behind taste buds are that various cells detect chemicals, and depending on the region of the brain that the cell is wired to, you know the taste.  But not all receptors even of a given type are the same in their mechanism.\n\nSweet reception is more than just a detection of -OH groups. There is a family of transmembrane g-protein coupled receptors called the T1Rs. The various tastes are sensed by various cells, differentiated by the type of receptors expressed in the cell.\n\nThe sense of sweetness is detected by cells that express a combination of the T1R2 and T1R3 receptors. There is a quality about the sugars that trigger the perception of sweetness such that they bind to one of each of these receptors, creating a heterodimer and trigger the cascade that makes the cell fire. The umami sense is triggered likewise by a coupling of the T1R1 and T1R3 receptors. Some cells are known to express either only T1R2 or only T1R3, and these have a low affinity detection of sugars (or perhaps there is a yet unrecognized ligand for these cells).\n\nSourness is the result of an acidic pH, with pH being the presence of hydronium ions (H+) at a concentration greater than 10^-7 mole fraction.  Sour is detected in sour-sensing cells by H+ ion blocking of the K+ channels, slowing K+ efflux and ultimately depolarizing the cell. Saltiness is detected by Na+ entering the Na+ channels and depolarize the cell.\n\nBitterness is mediated by several distinct receptors that bind to various types of alkaline (often amine) molecules, in the T2R family. Bitterness is usually associated with potential toxins, so many receptors detect many things.
196258
Taste buds are specialized tissue which you allow to sense taste. There are three main ones found on your tongue;\n1. fungiform papillae which are mushroom-shaped elevations scattered over the anterior third of the dorsum of the tongue. These allow for taste sensations of sweet, sour and salt\n2. circumvallate papillae which are 8-10 large papillae arranged in an inverted V on the posterior 1/3 of tongue. These allow for taste bitter\n3. foliate papillae which are vertical ridges on the lateral borders of the tongue. These allow for taste sensation sour.
427555
One thing I know that works is GINGER.  Peel some ginger, slice them, put them in a pot then boil.  When you have boiled it enough that it has gotten all the 'essentials' from the ginger, and it is warm enough for you to take, sip it slowly.  Take as much as you want.  It is safe, some oriental remedy I picked up. Add sugar or honey to help with the taste if it is not to your liking. It has worked wonders for me.   \n\nBut if you are brave enough, slice a piece if ginger, place it on your tongue, and leave it there, suck on it like candy.  It is actually stronger that way.  Since you sound desperate, I think you should do this second option, it may be faster. \n\nGood Luck!
179711
Hello,\nNo I do not believe it will have any negative effects on the taste buds. But too much of good is bad, so if you really exceed your limit of chilis, u will get an upset stomach (To be extremely optimistic)...
261409
http://www.chilis.com/menu/\n\nenter the city and state...
786519
meats.  if you want it to smell nice eat light meals and drink pure pinapple juice
1185291
The seeds and the inner membranes are the hottest part of chillis. The chemical that causes the heat is capsaicin.
319997
actually, we have different kinds of taste buds that do different things. some are only there to move food along, others have pores which entrap food and absorb the chemicals to stimulate our sensory neurons. We use our smell as well because all foods have odors that are detected by the odorant binding molecules located near the nose, superior to the roof of the mouth. To sum up your question, it has to do with the odorants binding to the receptors in the nose to send messages to the brain and also the tastant molecules being mixed with saliva to dissolve the taste to send messages to the brain. the cerebral cortex/
822410
it happens to me when i eat spicy foods or hot peppers
219490
eat some hot & spicy stuff rich in salt
92429
The answer is false. There's a variety of red Jelly Belly flavors. Cinnamon is my favorite.
241944
I think ginger is a spice, not an herb.\n\nBesides all its medicinal qualities, it tastes good in some dishes.
329675
it depends on the guy; diet can affect the taste. Things like wheatgerm and pineapple juice make it sweeter, things like processed meat (salami, pepperoni) garlic and onion can make it more sour.
43203
I think chili peppers are one of those things that fall under the category of "herbs" as far as science is concerned.  This means they may not have really tested it.  But what we have are years and years of peoples' experiences.  It is said that chili pepper can bolster the immune system and also can cause endorphins to be released, which can serve as a slight pain reliever and mood enhancer.  But they also can irritate the lining of your stomach and cause esophageal reflux.  Some people can tolerate hot spicy food more than others.  \n\nOther than the chili peppers, there are many very beneficial spices in Indian food.  Turmeric is an excellent digestive aid.  Turmeric is the ingredient in curry which makes it yellow.  Fenugreek, fennel seeds, cumin seeds, cardamom - all of these have a reputation for health benefits.  These are regular ingredients in Indian food.  I am not as familiar with Thai.\n\nAnother great thing about Indian food is they use a lot of vegetables, and that in itself is healthy.
1080409
Definitely the tongue. This is where the \n\ntastebuds are located and you can enjoy what \n\nyou are going to be digesting!