Mouth on Fire From Spicy Food? Here’s Why



Nik Sharma explains how chiles and pepper, combined with receptors in your brain trick you into thinking your mouth is on fire.

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5 Comments

  1. I love how the subjective experience is born out by the biochemistry–the difference between the tingle, and the horseradish sting, and the black pepper and chili pepper burns, all are real chemistry!
    IIRC, mint actually trips cold sensors?
    It's just satisfying to have this chemical language of sensation, and a framework for what we can do with the food.

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