Struggling with spice? Discover why some people find foods fiery while others don’t even flinch.

"Is it spicy?" A common question that’s not always easy to answer. What’s burning for one person might seem like nothing more than a mild bite to another. A tortilla chip paired with fresh salsa might be just the right level of heat for one person, but for another, it could send them straight to the water jug. (But hold off on the water—we'll explain why.)

The experience of flavor is a mix of science and sensory interaction. The feeling of 'heat' or 'spiciness' isn't a taste, but a pain signal sent to the brain. Eating something spicy can cause physical reactions such as sweating, stomach discomfort, headaches, and a tingling sensation on the lips and tongue.

Experience the Heat of Hot Peppers

What makes certain foods spicy? Dishes like jerk chicken, curries, Sichuan-style pepper recipes, Kung Pao chicken, and kimchi are all known for their bold, lingering heat. These spicy foods contain compounds that bind to nerve receptors in the gastrointestinal tract and mouth, triggering a sensation of heat that intensifies over time.

Chiles contain capsaicin, the compound responsible for triggering the sensation of 'heat.' When consumed, capsaicin binds to receptors in the body, sending signals to the brain that cause the familiar 'burning' sensation in spicy foods.

Common ingredients like black pepper, smoked paprika, chili powder, crushed red pepper flakes, and cayenne pepper add varying degrees of spice. While these peppers and spices activate the same receptors as capsaicin, their effects are usually less intense, offering a milder heat.

This is where the Scoville Scale comes into play. It provides a measurement to help us gauge and compare the heat level of different spices, from mild to fiery.

How Does Spice Affect the Tongue?

The tongue plays a central role in taste, with millions of tiny receptors responsible for detecting the five basic tastes—bitter, sweet, salty, sour, and umami. Additionally, thousands of pain receptors, known as VR1 receptors, respond to ingredients like capsaicin.

When the molecules in spicy food touch the pain receptors on your tongue, they trigger a burning sensation that sends a signal to the brain. Capsaicin, in particular, tricks the brain into thinking the body’s temperature has risen, which prompts the body to cool down by sweating.

How Long Does the Spice Burn Last?

The intense heat of a spicy reaction can feel never-ending, but the discomfort will eventually fade. Typically, relief comes within 15-20 minutes as the body adjusts.

Why Do Some People Love Spicy Food While Others Can't Stand It?

The reason some people crave the burn of a spicy curry while others shy away from it boils down to individual differences in bodies and sensory perceptions. How spicy a food feels depends on each person's heat tolerance and taste receptors.

According to Dr. Allan Capin from the Cleveland Clinic, "Some people are simply more tolerant to spice due to their genetics. They are born with fewer capsaicin receptors, giving them a natural resistance to heat." Over time, however, these receptors can adapt, allowing individuals to build a greater tolerance for spicy foods.

What Happens If the Spice Is Too Much?

If you’ve bitten off more heat than you can handle, don’t reach for water! Water actually makes the situation worse because capsaicin, being an oil, doesn’t mix with water. Instead, it spreads the spicy molecules around your mouth. For relief, eat foods that bind to capsaicin, like dairy, bread, or rice. These help neutralize the burn more effectively than water.

Capsaicin is oil-soluble, meaning it dissolves in fats like those found in dairy products and other fatty foods. When capsaicin is diluted in this way, it doesn’t bind as strongly to the pain receptors in your mouth, lessening the burning sensation.

Sugar can also block capsaicin from attaching to pain receptors. That’s why sweet wines are often paired with spicy dishes—the sugar coats the mouth and helps reduce the burning feeling caused by spice.