Chilli peppers – love them or hate them, they’ve got a heat that’s hard to ignore. Recently, their fiery nature has even caused a bit of a stir in Denmark, where Buldak Ramen noodles have been banned for being dangerously spicy. So, what’s behind the burning sensation we experience when we bite into a chilli pepper, and why do some people seek out the masochism of a super hot curry or Korean instant noodles?
Chilli peppers’ illusion of heat is all down to a chemical called capsaicin. It binds to a protein called TRPV1, which sits in the membranes of sensory nerves, particularly in our digestive system (most notably our mouths), nose and skin.
TRPV1 is normally involved in our ability to sense painfully high temperatures. However, in the presence of capsaicin, the TPRV1 is triggered at lower temperatures, tricking us into reacting as if we’re being burned.
This deception prompts our body to initiate an inflammatory response similar to what happens with actual burns, leading to swelling, sweating and discomfort. In fact, this very mechanism meant capsaicin was instrumental in........