Spicy peppers contain a substance called capsaicin, which activates the pain receptors on the tongue and sends signals to our brain, which interprets these signals as a sensation of heat, triggering an internal cooling response to counter this false heat alert.
The sensation of spiciness in peppers mainly comes from a compound called capsaicin. This molecule, found primarily in the white inner part of the pepper and the seeds, belongs to a larger family: capsaicinoids. The more a pepper contains, the more it will burn your mouth. In addition to that, you will also find essential oils, vitamin C, vitamin A, and various minerals in peppers, but these molecules do not play a direct role in the burning aspect. It is truly the capsaicinoids that are responsible for the increase in heat and the feeling of fire in the mouth.
When you eat a spicy pepper, the molecule responsible for the heat, called capsaicin, activates certain sensory receptors in your mouth, known as TRPV1 receptors. Normally, these receptors serve to signal heat or pain. In this case, your body is clearly tricked, believing it is experiencing a real burn when it is only chemical. It responds reflexively by increasing blood flow to the affected area and releasing sweat to try to cool down what it thinks is overheating. As a result, you flush, feel hot, and sometimes sweat profusely. This reaction also engages your nervous system, which releases adrenaline, accelerates your heart rate, and causes a slight sensation of euphoria or excitement. All this just for a small cunning molecule found in peppers.
The body perceives the spiciness of peppers as a false alarm: capsaicin tricks the receptors that normally detect intense heat and makes them send emergency messages to the brain. As a result, your brain thinks there's a serious heat wave in the mouth and reacts immediately: increased heart rate, dilation of small blood vessels, and sweating to cool everything down. Hence the immediate feeling of warmth and the flushed cheeks that follow a bite that’s a bit too spicy. The body initiates emergency measures similar to those deployed in response to a real burn, except that, of course, there is no actual damage.
The main measure of the spiciness of peppers is the Scoville scale, created by a pharmacist of the same name. It starts from very mild, like the bell pepper at 0 units, goes through the jalapeño at around 2500-8000 units, and climbs into very hostile territory with the Carolina Reaper, around 1.5 to over 2 million units. The effects vary depending on the strength. A mild pepper will just create a slight warmth sensation in the mouth and lips. As you go up, it gets seriously hot: heavy sweating, facial redness, watery eyes, and your body quickly comes to believe it’s really burning. Extreme levels, like well above the habanero, can even cause intense pain, abdominal cramps, or temporary dizziness. Of course, with practice, your body can gradually adapt to these levels; what seemed unbearable eventually becomes almost enjoyable for the initiated.
The warming effect of chili peppers is used particularly to stimulate blood circulation when it's cold. In some harsh climates or during outdoor activities in winter, eating spicy food provides a quick, pleasant, and invigorating warmth. In natural medicine, capsaicin extracted from chili is also used in warming creams to relieve muscle and joint pain. In terms of diet, it aids digestion as it stimulates digestive enzymes and boosts the feeling of fullness (which is useful when monitoring weight). It is also used to open the airways when a cold is starting: it makes you runny, but it helps with breathing.
The spiciness of a pepper is measured on a scale called the Scoville scale. For example, while a jalapeño pepper ranges from 2,500 to 8,000 Scoville heat units, the formidable Carolina Reaper can exceed 2 million units on this same scale.
Contrary to a common belief, capsaicin does not physically irritate tissues or taste buds. Instead, it stimulates the nerve receptors responsible for detecting heat, tricking the brain into responding by activating natural cooling mechanisms like sweating.
Drinking water does not quickly alleviate the burning sensation caused by spicy peppers, as capsaicin does not dissolve in water but in fats. Therefore, it is better to consume milk, yogurt, or a piece of cheese!
Regularly consuming spicy peppers can temporarily boost metabolism, helping to burn slightly more calories. However, this effect alone is modest and does not represent a miracle solution for weight loss.
The intensity of a chili pepper's spiciness is traditionally measured using the Scoville scale. This scale indicates the concentration of capsaicin in the pepper, the molecule responsible for the heat. The higher the Scoville unit number, the hotter the pepper.
Yes, to quickly alleviate the burning sensation from chili peppers, it is recommended to consume milk, yogurt, or any other fat-rich products containing casein, a protein that helps neutralize capsaicin (the molecule responsible for the heat). Instead, avoid water, as it tends to spread the burning sensation further.
Eating spicy dishes temporarily triggers a sensation of warmth, caused by the dilation of blood vessels and an increase in metabolic rate. However, this feeling is temporary and does not replace traditional methods for maintaining an adequate body temperature in cold conditions.
The tolerance to spiciness largely depends on genetics, but also on dietary habits. Regular consumption of spicy foods often allows the body to gradually adapt by reducing the sensitivity of the sensory receptors involved in the experience of spiciness.
In general, consuming spicy foods in moderation is not harmful to healthy individuals. However, excessive consumption can lead to digestive issues, heartburn, or gastric irritation. People with gastric conditions should limit their intake of hot peppers and seek medical advice if they wish to consume them regularly.
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