Ginger is one of seven times spiciness has independently evolved: gingerol, allicin (garlic), capsaicinoids (chili peppers), allyl isothiocyanate (mustard, horseradish, wasabi), piperine (black pepper), eugenol (cloves) and alkylamides (Sichuan peppers, which are distinct from chilis). They’re all functionally pungent, but chemically distinct: meaning no single shared class.
This is absolutely not true, your butthole can also taste menthol.
Menthol is just cool spicy
How many flavors of spicy are there?
Edit: just saw Qualia’s comment directly below here
And ginger.
Ginger is one of seven times spiciness has independently evolved: gingerol, allicin (garlic), capsaicinoids (chili peppers), allyl isothiocyanate (mustard, horseradish, wasabi), piperine (black pepper), eugenol (cloves) and alkylamides (Sichuan peppers, which are distinct from chilis). They’re all functionally pungent, but chemically distinct: meaning no single shared class.
Yeah, but how many can your butthole taste?