Join Randee Donovan and Dr. Elizabeth Clark as they explore how culture, generation, and science shape our love for spicy food. From global flavor trends and pop culture, to the chemistry behind heat perception, this episode dives into what makes spicy food so fascinating — and how you can develop products for consumers’ spicy-hot cravings. Listen now and spice up your perspective!
Skip ahead to hear:
19:00 – “What makes heat?”
26:45 – How to measure heat
41:00 - Heat delivery factors
Flavor University Podcast