A girl at work had some homemade chili for lunch. She felt it was a bit bland, so added about 17 drops of the peppery stuff to it prior to reheating.

We discussed afterwards whether or not her adding of the volatile liquid to the meal had in fact neutered the dish of any actual subtle taste it might have had in the first place or alternatively given the food some kind of flavour.

Which would you say is more accurate?