It imparts a garlic flavor and aroma in food, minus the spiciness. Some of these sensations may be referred to as spiciness, pungency, or piquancy. While using human testers, it measured pungency, or "spiciness", of various chili peppers. Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve its spiciness longer. In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. The wines have a sense of spiciness to them with little acid and tannins. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Sichuanese cuisine today is renowned for its unique flavours and levels of spiciness. The process of cooking garlic removes allicin, thus mellowing its spiciness. It is used in flavors as an essential oil to give spiciness. The dish is known for its spiciness and taste. The degree of spiciness corresponds to the amount of chilies being used. The Ancient Chinese regarded spiciness as a basic taste. The spiciness depends on the variety of New Mexico chile pepper. Measurements of pepper spiciness on the Scoville scale depend upon an organoleptic test.