Tegesé saka "piquancy" ing bausastra Basa Inggris

Pungency / pʌnʒənsi / yaiku kahanan sing nduweni bau sing kuat, tajem utawa rasa sing asring banget supaya ora nyenengake. Pungency minangka istilah teknis sing digunakake dening para ilmuwan kanggo nyebut karakteristik panganan sing umum diarani spiciness utawa warmness lan kadhangkala panas, sing ditemokake ing panganan kaya lada chili. Istilah piquancy / piːkənsi / kadhangkala dipigunakaké kanggo ngrujuk marang tingkat pungency sing luwih murah kayadéné mustard, nanging luwih kerep migunakaké pungency ringan lan rasa lan rempah-rempah sing kurang kuwat tinimbang lada cabe, kayata, rosane sing kuwat saka sawetara tomat. Ing tembung liya, pungency tansah nuduhake rasa sing kuwat, déné piquancy nyujuk rempah-rempah lan panganan sing "ngrangsang rangsangan", kanthi tembung liya kanggo pangan sing pedhes ing pangertèn umum "apik". Pungency disedhiyakake karo rasa rasa, lan ing maneka warna negara Asia sacara tradisional dianggep minangka rasa dhasar. Pungency /ˈpʌnʒənsi/ is the condition of having a strong, sharp smell or taste that is often so strong that it is unpleasant. Pungency is the technical term used by scientists to refer to the characteristic of food commonly referred to as spiciness or hotness and sometimes heat, which is found in foods such as chili peppers. The term piquancy /ˈpiːkənsi/ is sometimes used to refer to a lower degree of pungency such as that of mustard, but it more often refers to mild pungency and flavors and spices that are much less strong than chilli peppers, including, for example, the strong flavor of some tomatoes. In other words, pungency always refers to a very strong taste whereas piquancy refers to any spices and foods that are "agreeably stimulating to the palate", in other words to food that is spicy in the general sense of "well-spiced". Pungency is associated with the sense of taste, and in various Asian countries it has traditionally been considered a basic taste.