we will not have achieved our biotech dreams until every spice has an anti-spice that you can add when youve used too much which binds to it and renders it tasteless
putting the pepper shaker and the pepperase shaker out on the table before serving dinner
i love you cumin i love you chili powder i love you ginger i lovr you soy sauce i love you garlic
Kissing each of my spice jars before putting them to bed on the spice rack
I've had at least grocery-sold romanesco and it isn't spicy at all. You might have a spicy banana situation here
So APPARENTLY, romanesco and other brassicas can go back to thier old Mustard Genes and BECOME SPICY should they become stressed which given the cabbage moth situation I had, I can absolutely see happening.
Oh, to be a plant with a latent predator deterrent that activates when they are stressed and makes them go "FUCK IT, WE SPICY NOW"
Can you give your plant therapy for its moth trauma or is this kind of a done deal?
Oh no, I let that one go to seed for next year because I like Spicy Vegetable so it has perpetuated the same conversation so many plants have had with humans.
Peppers are the spicy of the fire, mint is the spicy of the ice, carbonation is the spicy of the air, and vinegar is the spicy of the water.
Cinnamon is the spicy of earth
no cinnamon is the spicy of wood (a bark) ginger is the spicy of earth (a root)
But everything changed when the pepper nation attacked.
So would electricity be the spicy of metal?
