Not all spiciness is the same.
Follow us on Instagram, TikTok, and WhatsApp for the latest stories and breaking news. If you've lived in Malaysia for a while, you're probably quite familiar with spicy food.
When these are cut or crushed, the enzyme alliinase converts alliin into allicin, which immediately hits you with its pungency. Once cooked, however, these spices release aromatic flavours to dishes, making them widely used across all kinds of cuisines.Allicin also has antimicrobial properties, which is why onions and garlic are famed for their health benefits in addition to being kitchen staples.
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