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The colorless to yellowish organic compound is for the pungent taste in the pepper responsible. When consumed, piperine exerts its specific effects receptors in the mouth one trigeminal Heat or sharpness irritation. Actually, it is a pain sensation. The substance stimulates the metabolism and secretion (saliva, digestive juices) and has an antimicrobial effect. A similar effect has the in the paprika contained substance capsaicin, Both substances are often in red wines available. See also below taste, as well as regarding wine review (Tasting) or wine address (Description) under sharp (hot) and peppery,

Pepper fruits and grains in green, white and black

Picture left: From Aruna in Wikipedia , CC BY-SA 3.0 , Link
Picture right: By Rainer Zenz from Wikipedia , CC BY-SA 3.0 , Link

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