Spicy Foods get their characteristic heat from certain chemical compounds that activate pain receptors on our tongues, rather than actual taste buds. The most well-known compound responsible for the heat in chili peppers is capsaicin. The concentration of capsaicin varies greatly among different types of chilies, from mild bell peppers (which have none) to scorching ghost peppers and Carolina Reapers. When capsaicin binds to these receptors, it sends a signal to the brain interpreted as heat or pain, creating the burning sensation we associate with spicy food.
Beyond capsaicin from chilies, other compounds contribute to pungency in various foods. Piperine is the active compound in black pepper, giving it a sharp, biting heat. Allyl isothiocyanate is responsible for the intense kick of mustard, horseradish, and wasabi, creating a sensation that often travels up into the nasal passages. Each of these compounds interacts with our receptors differently, leading to varied spicy experiences—from a lingering warmth to an immediate, sharp bite.
Our tolerance for spicy foods is highly individual and can even be developed over time. While the sensation is initially perceived as pain, many people find the endorphin rush and complex flavors associated with spicy dishes incredibly enjoyable. For a World-Wide Q&A on food science and culinary phenomena, you’ll find fascinating insights here.