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A comment on Who the Hell Uses Onion Juice?. Parent comment

Re:Who the Hell Uses Onion Juice? by Retric on Wednesday January 17, 2018 @02:41PM (#16171059)
It depends on how you list things: bitter, salty, sour, astringent, sweet, pungent (eg chili), and umami is 7.

Starch is another contender, though we are not sure about the receptor for that one.

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Re:Who the Hell Uses Onion Juice? by scentoni on Wednesday January 17, 2018 @03:00PM (#16171233)
If you're counting hot=chili=capsaicin as a taste, you should also count cold=mint=menthol. Not sure where https://en.wikipedia.org/wiki/Sichuan_pepper falls in that
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Re:Who the Hell Uses Onion Juice? by photojosh on Wednesday January 17, 2018 @06:06PM (#16172937)
Your comment gave me an extra insight into Sichuan pepper, which I love, given one of my favourite dishes is Kung Pao Chicken [0].

It's a difficult taste to describe, but it's almost like chili that's "cold"/"icy" instead of "hot"/"burning".

[0] https://en.wikipedia.org/wiki/Kung_Pao_chicken

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Re:Who the Hell Uses Onion Juice? by darklajid on Wednesday January 17, 2018 @10:27PM (#16174436)
I had this yesterday for dinner (and far too often here in Singapore in general, it's amazing) without ever knowing the history or proper name.

Thank you for the reference.

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Re:Who the Hell Uses Onion Juice? by eric_h on Wednesday January 17, 2018 @09:28PM (#16174151)
As an aside - if you like Szechuan pepper, these[1] are delicious.

[1] https://www.amazon.com/Huang-Spicy-Crispy-Peanut-Ounce/dp/B0...

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Re:Who the Hell Uses Onion Juice? by hinkley on Wednesday January 17, 2018 @02:58PM (#16171210)
Is starch not astringent? I know I used to confuse the two before I understood what astringent was. “This is like eating a banana peel.”
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Re:Who the Hell Uses Onion Juice? by ComputerGuru on Wednesday January 17, 2018 @08:31PM (#16173866)
You haven’t tried astringent until you’ve had an Asian persimmon like Hachiya that’s not quite ready.
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Re:Who the Hell Uses Onion Juice? by hinkley on Thursday January 18, 2018 @02:46AM (#16175420)
Persimmons are what taught me about astringent. I stick to fuyu. They just taste like cardboard if you guess wrong.
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