A sip of the scorching hot seafood soup flowed down her throat and into her stomach, warming her entire esophagus. The spicy, peppery flavor lingered in her mouth.
The strangest thing was that this pepper's flavor wasn't quite like the pepper she was used to; the spiciness was noticeably different.
If biting into a black peppercorn made your tongue burn, but it was relatively mild otherwise, this seafood soup made her entire mouth tingle with spice just from drinking it.
It wasn't the straightforward heat of a chili pepper. This white pepper was more like the perilla seed powder often used in Korean stone pot soups—a single sip was unforgettable and made you uncontrollably want to drink more.
The temperature, so hot it made her shiver, completely awakened her body's instincts. She drank sip after sip without stopping, as if afraid the soup would get cold.
