Hot peppers contain a molecule called capsaicin, which irritates the nerve endings in the upper respiratory tract. This irritation triggers a cough reflex to protect the lungs from substances perceived as irritants.
Capsaicin is a natural molecule found mainly in hot peppers; it is what gives them their typically spicy characteristic. When you bite into a pepper, capsaicin directly stimulates certain nerve receptors sensitive to pain and heat called TRPV1. These receptors then send an alert signal to the brain, making you feel like your mouth is on fire, even though there is no actual physical burn. The spiciness intensity depends directly on the amount of capsaicin contained in each pepper species, that is, their concentration, usually measured in Scoville units. The higher the concentration, the stronger the signal sent to the brain, which can cause strong reactions such as sweating, a burning sensation, and the urge to cough.
Capsaicin is irritating because it activates specific receptors present in our respiratory tract, called TRPV1 receptors. Normally, these receptors respond to heat or certain irritating compounds. But when capsaicin comes into contact with them, it tricks them into triggering an alarm signal. In response, the respiratory tract becomes irritated: you then feel a burning sensation, irritation, or a slight temporary discomfort in the throat and lungs. Your body perceives this as a chemical assault (even though it really isn’t one!) and immediately triggers a reflex mechanism to expel the irritant, usually resulting in an immediate urge to cough.
Capsaicin, when it reaches the respiratory tract, stimulates certain irritation-sensitive receptors called sensory receptors. These receptors, particularly those named TRPV1, quickly send an "alert" nerve signal to the brain. The brain immediately reacts by triggering a protective reflex: coughing. This is simply a natural body reaction aimed at getting rid of a substance considered irritating or potentially dangerous. It is the same automatic reaction that occurs when dust or smoke enters the throat. The goal is to protect the lungs and airways by quickly expelling the irritant. The higher the amount of inhaled capsaicin, the stronger and harder to control the urge to cough becomes.
When it comes to hot peppers, each person has a different sensitivity, influenced by various factors such as genetics, dietary habits, or regular exposure to spicy food. Some people have fewer receptors sensitive to capsaicin and thus feel the spicy effect less intensely. Conversely, others, more sensitive, react quickly, with a stronger burning sensation and a more frequent urge to cough. With regular exposure, it is sometimes possible to reduce this sensitivity by gradually acclimating these receptors to the presence of capsaicin, which explains why some can eat very spicy food without flinching.
The first tip is very simple: consume at the same time as the chili a food rich in fat, such as milk, yogurt, or even cheese. Fat helps dilute and neutralize capsaicin, which is responsible for the irritation. Drinking cold water can provide temporary relief, but be careful, it does not neutralize the burning sensation. Another easy technique: breathe slowly through your nose instead of taking deep breaths through your mouth. This prevents the spicy molecules from irritating your airways. You can also eat small bites more slowly, to gradually get your receptors used to the strong sensations of the chili. Finally, accompanying your spicy dish with rice, bread, or other starchy foods can also reduce the burning sensation in your mouth and limit the coughing reflex.
Capsaicin, which is responsible for the spicy flavor of hot peppers, is not soluble in water. Therefore, drinking water only spreads the burning sensation. It is better to consume a dairy product, as the casein in milk helps to effectively dissolve this molecule.
On the Scoville scale, which measures the spiciness of peppers, the sweet bell pepper has a value close to zero, while the Carolina Reaper pepper can reach over two million Scoville units, making it about 400 times spicier than classic Tabasco sauce.
Birds do not have receptors sensitive to capsaicin, which allows them to consume hot peppers without feeling any burning sensation. This trait is beneficial for plants, as birds help in the dispersal of seeds.
Some scientific studies suggest that moderate regular consumption of hot peppers may have benefits for cardiovascular health, including improving blood circulation and reducing the risk of certain heart issues.
In general, moderate consumption of hot peppers poses no risks for healthy individuals. However, excessive or regular consumption can lead to irritations of the digestive system, including heartburn or stomach pains. People suffering from gastrointestinal diseases should limit their intake.
The molecule responsible for the burning sensation of chili peppers, capsaicin, is lipophilic, meaning it dissolves better in fats than in water. Therefore, drinking water has little effect on this sensation, while drinking milk or consuming fatty foods effectively helps to neutralize this compound.
Yes. Drinking milk, eating yogurt or cheese, or chewing on a piece of bread can help quickly reduce the irritating sensation caused by capsaicin. These foods help dissolve the irritating molecule, thus decreasing irritation in the respiratory tract and calming the associated cough.
Hot peppers contain antioxidants, including carotenoids and vitamin C. Studies also suggest that capsaicin has anti-inflammatory and analgesic properties (which reduce pain) and may help improve metabolism and cardiovascular health when consumed in moderation.
Yes, there is a phenomenon of desensitization called tolerance. With regular consumption, the sensory receptors activated by capsaicin become less sensitive, which means that the burning sensation gradually decreases in regular consumers.
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