Baby, it’s cold outside. And that means it’s the perfect time to talk spice. I don’t mean cinnamon and nutmeg; I mean sinus-clearing, tongue-burning, sweat-inducing spice, commonly found in our favorite peppers: jalapeno, cayenne and chili, just to name a few.
But here’s a fun fact: The reason these peppers taste “hot” is because they contain the chemical capsaicin, which triggers the same receptors in our mouths designed to detect real heat. The function of these receptors is actually to prevent us from eating foods that are too hot, thermally speaking. The fact that capsaicin also affects them is an evolutionary glitch, so to speak.
That’s right, spicy-food lovers. Your favorite dish is an accident. According to an article in Wired magazine, the burn associated with spicy food is an illusion. Peppers are not “hot” at all.
But it is still cold outside.