If you’ve ever bitten into a chilli and felt like your mouth was on fire, you’re not alone. For many, the burning sensation that follows a bite of chilli is both a painful and exhilarating experience. But what exactly gives chillies their infamous kick
The Burning Mouth Experience
When you first bite into a chilli, the immediate sensation is one of intense heat. Your mouth feels like it’s on fire and every nerve ending seems to be screaming for relief. This burning sensation is caused by a group of chemical compounds known as capsaicinoids, with capsaicin being the most prominent among them.
Capsaicin binds to pain receptors in the mouth, specifically the TRPV1 receptors, which are responsible for detecting heat and physical abrasion. These receptors send a signal to your brain that you’re experiencing heat, even though there’s no actual temperature change. This is why your mouth feels like it’s burning, even though the chilli itself is at room temperature.
Interestingly, the amount of capsaicin in a chilli can vary widely depending on the type of chilli and its ripeness. Some chillies are mild and barely cause any discomfort, while others pack such a punch that a tiny bite can leave you gasping for air.
Stinging Lips and Watering Eyes
The pain doesn’t stop at the mouth. Often, the heat spreads to other parts of your face, causing stinging lips and watering eyes. This occurs because capsaicin can easily spread through contact. When you touch your lips or rub your eyes after handling chillies, you’re transferring capsaicin to these sensitive areas.
Your eyes, in particular, are very sensitive to capsaicin. Even a small amount can cause them to water profusely and become red and irritated. This is why it’s crucial to wash your hands thoroughly after handling chillies and avoid touching your face.
Stinging lips are a common complaint among chilli lovers. The skin on your lips is thin and delicate, making it particularly susceptible to the burning effects of capsaicin. Applying a lip balm before eating chillies can create a barrier that helps reduce the stinging sensation.
Runny Nose and Sweating
Another common reaction to eating chillies is a runny nose and excessive sweating. These symptoms are part of your body’s natural response to heat and pain. When capsaicin binds to TRPV1 receptors, it triggers a release of neurotransmitters that cause inflammation and increased mucus production in the nasal passages.
This is why you often reach for a tissue after eating spicy food. Your body is trying to flush out the irritant by producing more mucus. Similarly, sweating is your body’s way of cooling down. The capsaicin-induced heat tricks your body into thinking it’s overheating, prompting it to release sweat to cool off.
Interestingly, some people enjoy these reactions. The runny nose and sweating are often seen as a sign that the chilli is “working,” adding to the overall experience of eating spicy food.
What Happens When You Eat a Chilli
When you eat a chilli, the capsaicin binds to the TRPV1 receptors in your mouth, causing an intense burning sensation. This signal is sent to your brain, which interprets it as heat and pain. In response, your brain releases endorphins and dopamine, chemicals that create a feeling of euphoria and pleasure.
This is why some people describe eating chillies as a “high.” The combination of pain and pleasure can be addictive, leading many to seek out hotter and hotter chillies. However, the initial experience can be quite overwhelming, especially if you’re not used to spicy food.
The heat from the chilli can also cause your heart rate to increase and your blood vessels to dilate, leading to a flushed face and increased circulation. These physiological responses are part of your body’s attempt to deal with the perceived threat.
How Does the Brain Respond
Your brain’s response to capsaicin is a fascinating mix of pain, pleasure, and survival instincts. When the TRPV1 receptors send the signal that you’re experiencing extreme heat, your brain activates the body’s emergency response system.
Endorphins, which are natural painkillers, are released to help mitigate the pain. At the same time, dopamine is released, which creates a sense of pleasure and reward. This chemical combination is what makes eating chillies such a unique experience.
However, your brain also activates your body’s cooling mechanisms, such as sweating and increased blood flow to the skin. These responses help dissipate the heat and bring your body back to a state of equilibrium.
Interestingly, the more you expose yourself to capsaicin, the more your brain and body adapt. This adaptation is what allows some people to enjoy extremely spicy foods without appearing to be in pain.
Building Tolerance to Chillies
Can you build a tolerance to chillies? The answer is yes, to an extent. Regular exposure to capsaicin can desensitize your TRPV1 receptors, making them less responsive to the burning sensation. This means that over time, you can handle spicier foods without experiencing as much discomfort.
However, this tolerance varies from person to person and can take weeks or even months to develop. It’s also worth noting that while your mouth may become desensitised, your body’s other responses, such as sweating and a runny nose, may still occur.
For those looking to build their tolerance, it’s best to start with milder chillies and gradually work your way up. This allows your body to adapt without overwhelming your senses.
Practical Tips to Handle the Heat
Feeling the burn but don’t want to give up on your spicy culinary adventures? Here are some tips to help you cope with the heat:
Drink Milk
One of the most effective ways to neutralize capsaicin is by drinking milk. The casein protein in milk binds with capsaicin, helping to wash it away from your mouth and reduce the burning sensation. This is why dairy products like yogurt and cheese are also effective.
Eat Carbohydrates
Foods rich in carbohydrates, such as bread or rice, can help absorb capsaicin and provide relief. These starchy foods act as a buffer, reducing the concentration of capsaicin in your mouth.
Avoid Water
While your first instinct may be to reach for a glass of water, it won’t help with the heat. Water spreads the capsaicin around your mouth, potentially making the burning sensation worse. Instead, opt for dairy or starchy foods.
The world of chillies is as fascinating as it is fiery. From the burning sensation in your mouth to the euphoric rush of endorphins, eating chillies is an experience that engages both your body and mind. Understanding the science behind the heat can help you appreciate the complexity of this beloved spice.
Whether you’re a casual chilli fan or a seasoned spice enthusiast, knowing how capsaicin works and how to manage its effects can enhance your culinary adventures. Remember, building tolerance takes time, so start slow and gradually increase your exposure.
For those who can’t get enough of the heat and enjoy the spicy kick of chillies. Happy eating!
Further Reading: Choosing the right chilli varieties for your garden and plate , How to preserve chillies and extend their shelf life