Creamy Poblano Soup: A Velvety, Smoky Delight (with Dairy-Free & Vegan Options)
Poblano Cream Soup is a luxuriously rich and velvety dish, celebrated for its deeply smoky and earthy flavors derived from perfectly roasted poblano peppers. Crafted with a harmonious blend of cream and savory broth, this soup offers unparalleled smoothness and comfort. To elevate the experience, it’s typically garnished with irresistibly crispy tortilla strips and fresh, vibrant cilantro, adding a delightful contrast in textures. This remarkably easy recipe comes together swiftly using straightforward ingredients and thoughtfully includes versatile dairy-free and vegan-friendly alternatives, ensuring everyone can savor its exquisite taste.
Growing up, our kitchen was always stocked with poblano peppers, ready for classic Mexican dishes like Bacon and Ground Beef Chiles Rellenos, a specialty my dad perfected. Their unique smoky and subtly earthy essence was a staple in many traditional meals. As I’ve grown, my culinary explorations have led me to discover exciting new ways to utilize these incredible chiles, transforming their distinctive profile into modern, comforting creations. From the vibrant Espagueti Verde to this exquisite crema de chile poblano soup, these peppers consistently deliver a depth of flavor that truly enriches any dish.
This creamy poblano soup, a true celebration of Mexican flavors, is a testament to the versatility of the humble poblano chile. It’s incredibly rich and velvety, bursting with the bold, roasted character of the peppers. Each spoonful is a comforting embrace, perfectly complemented by the crunchy texture of homemade tortilla strips and the bright, fresh notes of cilantro. This perfect balance creates an unforgettable culinary experience.
Preparing this flavorful and soul-warming dish at home is surprisingly simple, even for novice cooks. I’m excited to guide you through each easy step, ensuring you can recreate this authentic taste in your own kitchen with confidence.
Why You’ll Love This Homemade Poblano Cream Soup
- Rich and Velvety Texture: The combination of perfectly roasted poblano chiles, blended into a creamy base, results in an incredibly smooth and luxurious soup. Every spoonful melts in your mouth, offering a comforting warmth that satisfies on a deeper level. The addition of crispy tortilla strips provides a delightful textural contrast, making each bite exciting.
- Effortlessly Easy to Make: Don’t let the sophisticated flavor fool you; this soup is surprisingly simple to prepare. With just a few basic steps and readily available ingredients, you can whip up this gourmet-tasting dish in under an hour, making it perfect for busy weeknights or a relaxed weekend meal.
- Adaptable for Dairy-Free & Vegan Diets: This recipe is incredibly versatile! We’ve included clear, easy-to-follow substitutions to make this creamy soup completely dairy-free and vegan without compromising on its rich flavor or velvety texture. It’s a fantastic option for those with dietary restrictions or anyone looking to enjoy a plant-based meal.
- Whole30 Compatible Option: For those following a Whole30 lifestyle, this recipe can easily be adapted. Simply use ghee or another approved dairy-free fat for sautéing and omit the tortilla strips, and you’ll have a compliant, delicious, and satisfying soup.
- Naturally Gluten-Free Goodness: Enjoy this soup worry-free if you’re on a gluten-free diet. The recipe inherently uses corn tortillas for the strips and cornstarch (or other naturally gluten-free thickeners like tapioca or arrowroot powder), ensuring it’s naturally suitable and safe for gluten-free consumption.
- Authentic Mexican Flavors: Experience the true essence of Mexican cuisine with the star ingredient, poblano peppers. Their unique smoky, earthy, and mild heat profile is the heart of this traditional “crema” (cream soup), bringing an authentic taste right to your table.
For another velvety soup recipe crowned with crunchy tortilla strips, be sure to explore our classic Sopa de Tortilla Azteca.
Essential Ingredients & Smart Substitutions
Crafting this flavorful poblano cream soup requires a handful of simple, high-quality ingredients. Here’s a detailed look at what you’ll need and how you can make smart substitutions to fit your dietary preferences or what you have on hand:
- Corn Tortillas: These are absolutely crucial for creating the crispy, golden tortilla strips that add a wonderful textural contrast to the smooth soup. While any brand works, opting for high-quality corn tortillas will yield the best flavor and crispiness. For a different texture, you could also bake or air-fry the strips instead of frying.
- Oil: Used for frying the corn tortillas to perfection. I typically reach for avocado oil due to its high smoke point and neutral flavor, but any neutral cooking oil like canola, vegetable, or grapeseed oil would work equally well. Olive oil can also be used, but choose a lighter variety to avoid overpowering the delicate flavors.
- Poblano Peppers: The star of this soup! Poblano peppers are large, dark green chiles known for their mild heat and distinct earthy, smoky flavor, especially after roasting. They are generally much milder than jalapeños but offer a richer, more complex taste than bell peppers. Roasting the poblanos is a non-negotiable step as it not only enhances their smoky notes but also makes the skin easy to peel, ensuring a smooth soup. If you’re new to the process, check out my comprehensive guide on how to roast peppers at home.
- Onion and Garlic: These aromatic powerhouses form the foundational flavor base of the soup. Sautéing diced yellow onion and minced garlic in butter (or oil) releases their sweet, pungent notes, which meld beautifully with the roasted poblanos. Don’t skip these; they are essential for depth of flavor.
- Unsalted Butter: Butter is used to sauté the poblano peppers, onion, and garlic, imparting a rich, luxurious flavor and smooth mouthfeel to the soup’s base. For dairy-free or vegan options, you can easily substitute with a good quality olive oil, coconut oil, or ghee. Dairy-free butter alternatives also work perfectly here.
- Broth: The liquid base for our soup. You can use either chicken broth for a richer, more savory profile or vegetable broth for a vegetarian and vegan-friendly option. Choose a low-sodium variety to control the overall saltiness of the dish and adjust seasoning to taste. Homemade broth will always offer the deepest flavor.
- Cream: To achieve that signature creamy, velvety texture, I prefer using half & half. It provides a delightful richness without being overly heavy. Alternatively, you can create a similar creaminess by using a mixture of heavy cream and milk (e.g., 1.5 cups heavy cream mixed with 1.5 cups milk). For a wonderfully dairy-free and vegan alternative, full-fat coconut milk (from a can) works excellently, adding a subtle, pleasant sweetness without a strong coconut flavor. Another fantastic dairy-free option is a plant-based half & half like Nutpods.
- Salt and Pepper: Essential for seasoning and balancing all the flavors. I recommend using kosher salt for its clean taste and control, and freshly ground black pepper for its vibrant aroma. Always taste and adjust seasoning at the end to suit your preference.
- Ground Cumin: Just a small pinch of ground cumin is all you need. This spice adds an authentic earthy warmth that beautifully complements the Mexican flavors of the poblanos without overpowering them. It’s a subtle but important note.
- Thickener: To give the soup its perfect creamy consistency, a starch is necessary. You can choose your favorite type: tapioca starch, arrowroot powder, or cornstarch. All three are naturally gluten-free and work by creating a smooth slurry with a bit of the soup, which then thickens the entire batch when added back in.
- Fresh Cilantro: While primarily used as a garnish, fresh cilantro contributes a bright, herbaceous flavor that cuts through the richness of the soup. It adds a pop of color and a burst of freshness that is indispensable for the overall experience. Don’t underestimate its impact!
Refer to the recipe card below for exact quantities.
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How to Craft Creamy Poblano Soup: Step-by-Step Guide
Making this delightful poblano cream soup is a straightforward process, broken down into easy-to-follow steps. Precision and a bit of care will ensure a perfectly smooth and flavorful result.
1. Prepare Poblanos: The journey to a rich poblano soup begins with roasting the peppers. Follow the detailed instructions in my post, Simple Ways to Roast Green Chiles at Home. This crucial step softens the peppers, loosens their skins, and, most importantly, infuses them with a beautiful smoky depth. Once roasted and cooled, carefully peel off the charred skins, remove the seeds and membranes (which contain most of the heat), and then roughly chop the tender flesh. Set these prepared poblanos aside; they are the heart of your soup.
2. Cut Tortillas: For perfect crispy strips, lay your corn tortillas flat on a cutting board. First, cut each tortilla into quarters. Then, take each quarter and slice it thinly into even strips, approximately ¼-inch wide. The goal is consistency for even frying and optimal crunch. These strips will provide that essential textural contrast to your smooth soup.
3. Fry Tortillas: In a deep pan or Dutch oven, heat about an inch of your preferred oil (avocado or canola work well) over medium-high heat. The oil is ready when a small piece of tortilla sizzles immediately upon contact. Carefully add a handful of tortilla strips to the hot oil, ensuring not to overcrowd the pan. Fry them for 1-2 minutes, stirring occasionally, until they turn a beautiful golden brown and are perfectly crispy. Using a slotted spoon, remove them from the oil and transfer to a bowl lined with paper towels to drain excess oil. Repeat this process until all your tortilla strips are fried, then set them aside as a delicious garnish.
4. Sauté Vegetables: Using the same deep pot (after carefully removing any remaining oil from frying the tortillas, if desired, or adding fresh oil/butter), melt the unsalted butter over medium heat. Add your diced onion, minced garlic, and the roughly chopped roasted poblano peppers. Sauté this aromatic mix for about 2-3 minutes, stirring occasionally, until the onions become translucent and the garlic is fragrant. This step develops the foundational flavors that will make your soup truly exceptional.
5. Add Liquid Ingredients & Spices: Pour in the chicken or vegetable broth, followed by the half & half (or your chosen dairy-free alternative). Stir everything together until well combined. Now, add the essential seasonings: kosher salt, black pepper, and that crucial pinch of ground cumin. Bring the mixture to a gentle simmer over medium-low heat and let it cook for about 10 minutes. This simmering time allows the flavors to meld and deepen, creating a harmonious base for your creamy soup.
6. Puree for Smoothness: Once simmered, it’s time to transform the soup into its signature velvety consistency. You have two excellent options:
- Using a standard blender: Carefully transfer the hot soup in batches to your blender. Be sure to fill it no more than halfway, and remove the center cap of the lid (covering the opening with a kitchen towel) to allow steam to escape and prevent pressure buildup. Blend until perfectly smooth.
- Using an immersion blender: For ultimate convenience, simply insert an immersion blender directly into the pot. Blend until the soup reaches your desired smooth and creamy texture. This method saves on dishes and makes cleanup a breeze!
7. Add Thickener: To achieve that ideal, luxurious thickness, we’ll create a slurry. In a small bowl, combine your chosen starch (tapioca, arrowroot, or cornstarch) with about ¼ cup of the blended hot soup. Whisk thoroughly until the starch is completely dissolved and no lumps remain. This prevents the starch from clumping when added to the main pot. Pour this slurry back into the pot with the rest of the soup, stirring constantly.
8. Simmer and Serve: Bring the soup back to a gentle simmer over medium-low heat for another 5 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking. Before serving, taste the soup and adjust the seasoning if necessary – a little more salt or pepper can make all the difference. Ladle into bowls, top generously with those delightful crispy tortilla strips and fresh cilantro, and serve immediately. Enjoy the rich, comforting flavors you’ve created!
Recommended Kitchen Tool for This Recipe
Immersion Blender
While a standard blender works perfectly, an immersion blender is a game-changer for this recipe. It allows you to puree the soup directly in the pot, eliminating the need to transfer hot liquids back and forth, significantly reducing cleanup time and making the process safer and more efficient. It’s a kitchen tool that truly streamlines making creamy soups.
How to Serve Your Delicious Poblano Cream Soup
Serving this creamy poblano soup is an art in itself, and the presentation truly enhances the dining experience. To serve, gently ladle the desired amount of the warm, velvety soup into individual bowls. The key to maximizing both flavor and texture is in the garnishes.
Top each bowl generously with a sprinkle of freshly chopped cilantro, which provides a bright, herbaceous counterpoint to the soup’s richness. Then, add a handful of those wonderfully crispy homemade tortilla strips. For an interactive and personalized touch, I always recommend placing a separate bowl brimming with extra tortilla strips on the table. This allows everyone to add more crunch to their soup as they enjoy it, ensuring every bite is as satisfying as the first. A drizzle of Mexican crema or a dollop of sour cream (or a dairy-free alternative) can also be a delightful addition.
What to Pair with This Comforting Soup
This creamy poblano soup is versatile enough to be enjoyed in many ways. It stands beautifully on its own as a light, yet satisfying lunch, or makes for an elegant and flavorful appetizer to kick off a larger meal. For those looking to create a more substantial and well-rounded meal, consider pairing it with one of these delicious Mexican classics:
- Pork Flautas or Flautas de Pollo: The crispy, rolled tacos provide a fantastic textural contrast and hearty complement to the smooth soup.
- Tacos Dorados de Pollo: Another crispy taco option that offers a satisfying crunch and savory chicken filling, perfectly balanced by the soup’s creamy texture.
- Tostadas de Frijoles: These open-faced crispy tortillas topped with refried beans offer a simple yet fulfilling pairing that highlights authentic Mexican flavors.
- Open-Faced Ground Beef Tortas: For a heartier meal, these savory tortas provide a delicious and satisfying counterpart to the lighter soup.
- Simple Green Salad: A crisp, fresh green salad with a light vinaigrette can also be a refreshing side, adding brightness and cutting through the richness of the soup.
Storing and Reheating Best Practices
To ensure the best possible quality and texture for your leftover poblano cream soup, it’s important to store it correctly, especially when it comes to the crispy elements.
Storing the Soup: Always store the soup separately from the tortilla strips. Pour the cooled soup into an airtight container and refrigerate for up to 4 days. While cream-based soups can sometimes change texture slightly upon freezing and thawing, if you must freeze it, do so in a freezer-safe, airtight container for up to 2-3 months. Be prepared for a potentially slightly grainier texture when thawed, but it will still be delicious.
Storing Tortilla Strips: Leftover crispy tortilla strips should be stored in a separate, air-tight container at room temperature on your counter. This will help them retain their crunchiness for up to 5 days. Avoid refrigerating them, as they will quickly lose their crisp texture and become soggy.
Reheating: To reheat the soup, gently pour it into a small pot and warm over medium heat, stirring occasionally, until it is heated through to your desired temperature. Alternatively, you can reheat individual portions in a microwave-safe bowl. Once warm, ladle the soup into bowls and then, and only then, top with fresh, crispy tortilla strips and a sprinkle of fresh cilantro. This ensures the tortilla strips remain perfectly crunchy and don’t get soggy.
Pro Tips and Delicious Variations
Elevate your creamy poblano soup with these handy tips and creative variations:
- Adjust Consistency to Your Liking: The beauty of homemade soup is customizing it. If you prefer a thinner soup, gradually add more chicken or vegetable broth until it reaches your desired consistency. Conversely, if you find it too thin and crave a thicker, richer texture, you can either increase the cornstarch slurry mixture slightly (always make a new slurry with a small amount of soup first) or let the soup simmer uncovered for a bit longer to allow it to naturally reduce and thicken.
- Boost with Protein: For a heartier, more filling meal, consider adding some cooked protein. Shredded rotisserie chicken, leftover grilled chicken breast (cubed), or even some sautéed shrimp would be fantastic additions. For a vegetarian protein boost, stir in a can of drained and rinsed black beans or crumbled panela cheese.
- Spice It Up: Poblano peppers are generally mild, but if you’re a fan of more heat, it’s easy to add a kick. Roast one or two jalapeño or serrano peppers along with your poblanos, then peel and deseed them before blending with the other ingredients. Remember that most of the heat in chiles resides in the seeds and membranes, so adjust by removing more or less of them. For a deeper, smokier heat, a pinch of chipotle powder or a single chipotle in adobo blended into the soup can be transformative.
- Perfect for Vegan or Dairy-Free Diets: This recipe is wonderfully adaptable! For sautéing the vegetables, opt for a plant-based oil like olive oil or avocado oil, ghee, or a dairy-free butter alternative. For the creamy base, full-fat coconut milk (ensure it’s full-fat for maximum creaminess) or a high-quality dairy-free half & half such as Nutpods are excellent choices that provide richness without any dairy.
- Add a Touch of Cheese: If you’re not dairy-free, a sprinkle of crumbled cotija cheese, queso fresco, or a little shredded Monterey Jack melted into the soup just before serving can add an extra layer of savory goodness.
Frequently Asked Questions About Poblano Cream Soup
While technically possible, I generally wouldn’t recommend freezing this particular soup for extended periods. Cream-based soups, especially those with dairy, often have a tendency to separate when frozen and thawed, leading to a grainy or slightly unappealing texture. If you do choose to freeze it, be aware that the consistency might change. For best results, it’s always better to enjoy this soup fresh or refrigerated for up to 4 days.
Absolutely, yes! Roasting the poblano peppers is a critical step that you should not skip. This process not only intensifies their natural smoky, earthy flavor, adding immense depth to the soup, but it also makes the tough outer skin much easier to peel. Skipping this step would significantly compromise both the rich taste and the smooth, velvety texture of the final soup. It’s truly worth the effort!
Poblano peppers are typically considered mild chiles, offering a subtle warmth rather than intense heat. However, their heat level can vary from pepper to pepper. If you prefer a milder soup, you can further reduce any potential heat by carefully removing all the seeds and white membranes after roasting, as these are where most of the capsaicin (the compound responsible for heat) resides. Always taste a small piece of the roasted pepper before adding it to the soup if you’re concerned about spiciness, and adjust accordingly.
I truly hope you enjoy making and savoring this comforting Creamy Poblano Soup! If you give this recipe a try, please leave me a commentbelow along with a star rating – your feedback is incredibly valuable. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay connected and get more delicious recipe inspiration. Don’t forget to subscribe to my newsletter for exclusive content and updates!
More Delicious Soup Recipes You’ll Love
Craving more comforting and flavorful soup recipes like this one? Here are some other delightful options from my kitchen that you might enjoy:
- Crema de Espárragos (Dairy-Free Cream of Asparagus Soup)
- Chipotle Tomato Soup with Homemade Croutons
- Green Chile Turkey Soup
- Poblano Cream Soup (Dairy-Free Option)
Recipe Card: Creamy Poblano Soup
Poblano Cream Soup (Dairy-Free Option)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Blender or immersion blender (for ultimate convenience!)
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Cutting board
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Sharp Knife
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Large Dutch oven or a sturdy pot
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Ladle
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Small bowl (for slurry)
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Paper towels or a wire rack (for draining tortillas)
Ingredients
- 4 large poblano peppers, freshly roasted, peeled, and deseeded
- 8 corn tortillas, for making crispy strips
- ½ cup neutral oil, such as avocado, canola, or vegetable oil (for frying tortillas)
- 4 tablespoon unsalted butter, or ghee/dairy-free butter/olive oil for vegan option
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth, low-sodium preferred
- 3 cups half and half, or a mixture of milk and heavy cream (1.5 cups each), or full-fat canned coconut milk/dairy-free half & half for vegan/dairy-free
- 1 ¼ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, freshly ground, or to taste
- ⅛ teaspoon ground cumin
- 1 tablespoon starch, tapioca starch, arrowroot powder, or cornstarch (for thickening)
- fresh cilantro, chopped, for garnish
Instructions
Poblano Peppers Preparation
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Roast the poblano peppers using your preferred method (broiler, grill, or open flame), following the detailed instructions in our Simple Ways to Roast Green Chiles at Home guide. Once roasted and cooled, carefully peel off the charred skins, remove the seeds and membranes, and then roughly chop the tender pepper flesh. Set these aside.
Crispy Tortilla Strips
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Stack your corn tortillas and cut them into quarters. Next, slice each quarter into thin, even strips, approximately ¼-inch wide.
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Heat about an inch of neutral oil in a deep pan or pot over medium-high heat. Test the oil with a single strip; it should sizzle gently. Add a handful of tortilla strips to the hot oil, ensuring not to overcrowd the pan. Fry for 1-2 minutes, flipping occasionally, until they turn golden brown and become perfectly crispy.
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Using a slotted spoon, carefully remove the fried tortilla strips from the oil and place them in a bowl lined with paper towels to drain any excess oil.
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Continue frying the remaining tortilla strips in batches until all are golden and crisp. Set them aside as a garnish for your soup.
Assembling the Creamy Soup
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In a medium pot or Dutch oven, melt the unsalted butter (or chosen dairy-free alternative) over medium heat.
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Add the chopped poblano peppers, diced onion, and minced garlic to the pot. Sauté for about 2-3 minutes, stirring frequently, until the onions are softened and translucent, and the garlic is fragrant.
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Pour in the chicken or vegetable broth, followed by the half & half (or dairy-free cream). Stir well to combine all ingredients.
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Season the soup with kosher salt, freshly ground black pepper, and the pinch of ground cumin. Bring the mixture to a gentle simmer over medium-low heat and let it cook for 10 minutes to allow the flavors to deepen.
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Carefully puree the soup until it is completely smooth. You can achieve this by transferring the soup in batches to a standard blender (exercise caution with hot liquids, blending in small amounts and venting the lid) or, for ease, use an immersion blender directly in the pot.
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In a small separate bowl, create a slurry by whisking together the chosen starch (cornstarch, tapioca, or arrowroot) with ¼ cup of the blended hot soup until the starch is fully dissolved and smooth.
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Pour the starch slurry into the pot with the rest of the soup, stirring continuously to incorporate it evenly and prevent lumps.
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Continue to simmer the soup for another 5 minutes, or until it has thickened slightly to your desired creamy consistency. Taste and adjust seasonings as needed.
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Serve your rich and creamy poblano soup hot, garnished generously with the crispy tortilla strips and fresh chopped cilantro. Enjoy!
Notes
- Dairy-free and Vegan Option: To make this soup entirely dairy-free and vegan, ensure you use a plant-based oil (like olive or avocado oil) or a dairy-free butter/ghee for sautéing the vegetables. For the creamy base, opt for full-fat canned coconut milk (the full-fat version is crucial for richness) or a dairy-free half & half like Nutpods.
- Whole30 Option: For a Whole30 compliant version, use ghee (a clarified butter that is Whole30 approved) for sautéing your vegetables. Additionally, you will need to omit the crispy tortilla strips, as they are not Whole30 compatible. The soup itself remains rich and flavorful.
- Cream Alternatives: While half & half provides a perfect balance of richness and lightness, you can achieve a similar creamy result by using a mixture of 1.5 cups of heavy cream combined with 1.5 cups of whole milk. This will yield a slightly richer, thicker soup.
- Spice Level Adjustment: For those who enjoy more heat, consider roasting a jalapeño or serrano pepper along with the poblanos and blending it into the soup. Adjust the amount based on your preference for spiciness.