Spicy foods create a burning feeling that can make one feel like their mouth is on fire. Despite this attribute, they are constantly consumed and enjoyed all over the world.
These delicacies have a way of making people come back for more. But what is it about chili peppers and other heat-inducing ingredients that make them so desirable? I am glad to tell you that science has found the answer!
From the way our brains interpret spiciness as pain to the rush of endorphins that follows, our love for spicy foods is deeply rooted in biological and psychological processes, and reaches as far as cultural influence.
Read on to find out why some people crave the heat while others can’t handle it. You will also understand what’s happening in your body when you eat something spicy.
The Biological Process
Structure of capsaicin – ResearchGate
Spicy foods contain chemicals called capsaicinoids, with the most well-known being capsaicin, which is found in chili peppers, and piperine, present in black pepper. When these chemicals come into contact with our mucous membranes, they bind to the Transient Receptor Potential Vanilloid 1 (TRPV1) receptors. TRPV1 is the receptor responsible for detecting heat and pain, by giving a burning sensation in the affected area, which is the mouth in this case when eating something spicy.
The signals sent by TRPV1 cause the brain to release endorphins (the body’s natural painkillers )and dopamine (the pleasure hormone). Such a response creates a pleasurable and relaxing feeling, which explains why many people relish such foods.
Fun Fact
Consuming capsaicin and piperine can increase the body’s temperature in the short term, which is why some people sweat when consuming them.
The Psychology Behind It
Love for spicy foods can also be influenced by psychological factors. Some individuals enjoy the challenge and the thrill of success that come from eating something intensely spicy. It can be a form of sensory thrill-seeking that is similar to what some people get from parkour or roller coasters.
Most locals also gain satisfaction from consuming spicy foods because the ‘burning’ feels like exactly what their body needs. Interestingly, they might be on to something, as spicy foods have been proven to have multiple health benefits.
Cultural Impact
Culture has a strong influence on people’s culinary preferences. Spicy foods are a part of some cultures and almost everyone starts consuming them from an early age. The Yorubas of South-Western Nigeria are an example of people who grow up eating and enjoying spicy foods.
Yoruba Beef Stew – Sisi Jemimah
Other regions in Africa with hotter climates have several spicy delicacies. Also, they might have started using spices because they help preserve food in addition to their addictive sensation. Growing up in such regions increases the tendency you develop a love for spicy foods.
This early exposure can shape taste preferences and create a fondness for the fiery sensation. Furthermore, the practice of eating with family and loved ones can enhance the enjoyment and cultural significance of spicy foods in cultures that consume them.
Why Do We Have Varying Tolerance For Spicy Foods?
Interestingly, regular consumption of spicy foods can lead to an increase in tolerance in some people. Folks who frequently eat spicy foods often find that they need progressively hotter chilies to achieve the same level of heat. This adaptation occurs because the TRPV1 receptors become less sensitive to capsaicin over time.
On the other hand, genetics play a significant role in determining spice tolerance. Some people have TRPV1 receptors with higher sensitivity, making them feel the burn more intensely.
Amazingly, the defense mechanism of some plants to prevent predators from consuming them became the exact reason why human beings enjoy eating them.
