Artikel ini telah diterbitkan di Asia Food & Beverage Magazine Thailand 2019. Ini pengalaman pertama nulis untuk media luar. Hasil kerja sama dengan salah satu redaktur dalam negeri juga, yang mana mantan posisi di kantor lama saya. Masih tentang makanan dan ngga akan lari jauh-jauh juga dari foodtech. Selamat membaca. Semoga bermanfaat ~ The desire for spicy food has grown phenomenally over the last 500 years or so. Initially, red chili has been cultivated for its role as a flavor enhancer. It had been used to spicing-up maize-based diet. Red chili has been known to contain a rich source of vitamin s; vitamin A and C. It also has antimicrobial properties, which the function of that is for helping the distribution , beside using cold preservation . This is stated by Spence (2018), that the ability of chili by releasing an endogenous opioid as antimicrobial compound may have helped the distribution to around the world. Capsaicinoid has been known as flavor compound
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