Not everyone reaches for the hot sauce, and that’s understandable. Eating spicy food can be a genuinely painful experience. This begs the question: what exactly makes food spicy, and why do some of us actually enjoy it?
Spiciness is a sensation of temperature, which is why it’s not classified as one of the five basic tastes – sweet, sour, salty, bitter, and umami. Beyond taste receptors, our tongues are also equipped with temperature receptors. Spicy foods activate certain temperature receptors, creating a literal burning sensation. It’s no exaggeration to say that dishes from cuisines known for their spice, like Indian or Thai, truly pack “heat.”
The key “spicy” compound that sets our tongues on fire is capsaicin. This chemical is found in chili peppers, which developed it as a defense mechanism, a secondary metabolite to deter predators from eating them, according to John Hayes, director of the Sensory Evaluation Center at Penn State.
Close up image of chili in it
Close-up of red chili peppers, the source of capsaicin and the spicy heat in food.
Capsaicin works by interacting with a temperature receptor on the tongue called TRPV1. Typically, TRPV1 is triggered by temperatures around 104 degrees Fahrenheit (40 degrees Celsius) and higher. However, when we consume spicy food containing capsaicin, this molecule binds to the TRPV1 receptors and reduces their activation threshold. In simpler terms, capsaicin tricks the receptor into sending “burning” signals to the brain even at a comfortable mouth temperature of around 91°F (33°C), Hayes explains. So, your mouth registers a burning sensation even when it’s at a normal temperature of approximately 95°F (35°C).
Interestingly, capsaicin isn’t the only compound that can trigger this “burning” pathway. Piperine, found in black pepper, and the acidity of vinegar can also activate TRPV1. Additionally, allicin in garlic, as well as compounds in wasabi and mustard oil, interact with a different temperature receptor called TRPA1.
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“Humans are unique in our enjoyment of this burning sensation,” Hayes notes. Most other animals are naturally averse to it.
The Thrill of the Burn: Why We Seek Spicy Pain
Despite the potentially painful experience, there are several theories explaining why humans develop a liking for spicy foods. The most compelling theory revolves around the concept of risk and reward. A 2016 study published in the journal Appetite indicated that a person’s inclination towards risk-taking behaviors is a strong predictor of their spicy food preference. Individuals who enjoy activities like roller coasters or fast driving are more likely to enjoy intensely spiced foods. It boils down to whether you derive a sense of reward or a “rush” from the perceived pain or risk, according to Alissa Nolden, a food scientist and sensory expert at the University of Massachusetts.
The precise neurological mechanisms behind this risk-reward experience when eating spicy food remain unclear. One researcher has described the allure of spicy food as a form of “constrained risk” or “benign masochism.” However, neuroimaging or concrete data to substantiate these concepts and pinpoint the exact brain processes involved are still lacking, Hayes points out.
Social and Cultural Influences on Spice Preference
Spicy food consumption can also be influenced by personality traits and reinforced by social and cultural norms. A 2015 study featured in the journal Food Quality and Preference discovered that men in Pennsylvania were more susceptible to external or social motivations for consuming spicy food compared to women. This suggests a potential link between the enjoyment of spicy food and perceptions of masculinity. Some of the earliest studies on spicy food preference proposed a connection to the concept of “machismo,” particularly within Mexican culture, associating chili consumption with strength and daring. However, these studies did not find significant differences in spicy food preference between men and women in Mexican populations, indicating the complexity of cultural influence.
Evolutionary and Biological Factors
Another theory suggests that a preference for spicy food might have provided an evolutionary advantage in warmer climates, Nolden explains. Some experts have proposed that spicy foods, by inducing perspiration, could have offered a cooling effect, making them beneficial in hot environments.
“Genetics also plays a role that is not yet fully understood,” Nolden adds. It’s well-established that regular consumption of spicy food can lead to desensitization to capsaicin. Furthermore, some individuals are born with variations in their capsaicin receptors, making them inherently more tolerant to spice from the outset, as highlighted in a 2012 study in Physiology and Behavior. Genetic variation is considered a significant contributor to the diversity in spicy food preferences among people.
Spicy Food as a Sensory Experience
For individuals experiencing a diminished sense of taste, spicy foods can serve as a valuable way to enhance the enjoyment of meals. Chemotherapy, for instance, can alter taste receptor cells, causing food to taste bitter, metallic, or otherwise unpleasant. Because spicy sensations are detected by temperature receptors rather than taste receptors, the “heat” can still be perceived. In fact, some studies indicate that cancer patients turn to spicy foods to boost their sensory experience during or after chemotherapy treatments.
Ultimately, the reason why people like spicy food is likely not due to a single factor, but rather a combination of these theories. “It’s probably an integration of them all,” Nolden concludes, suggesting a complex interplay of biological, psychological, social, and cultural elements that shape our individual preferences for the fiery flavors of spicy cuisine.
