Capsaicin, the hot ingredient in chili peppers

The strength comes from capsaicinoids. Of course, there are differences between varieties, but typically capsaicin delivers 50-70% of the strength in the form of sharpness and bite, while 20-25% is provided by dihydrocapsaicin in the form of fiery notes in the palate and throat. Capsaicin is not detected by our taste buds, but is instead identified by our nerve receptors, which send pain signals through the central nervous system to our brain. This is the same function that is triggered when, for example, you burn yourself on something hot. The brain will register a burning pain, regardless of whether it comes from a chili or you have actually burned yourself on something hot.

The body's reaction pattern
The capsaicin is felt as a burning sensation in the mouth and oral cavity, and your eyes and nose will water. The places where there are the most receptors will be the places where the pain is felt the strongest. Your mouth and throat have many receptors, so naturally it hurts here. This is also the reason why chili in the eye is quite unpleasant, just as you will also be able to feel chili on the inside of the palm of your hand, for example. The body reacts as if it is in danger and will try to relieve the pain. You will start to sweat, get tears in your eyes, sneeze or perhaps you will feel the urge to vomit. This is the mucous membranes' way of getting rid of the pain. Although the body reacts violently to the capsaicin, it is completely harmless to the body. Over time, you can get used to consuming more and more capsaicin, and your tolerance threshold for “the burning” will become higher and higher. If you take a break from eating chili, however, the receptors' sensitivity to the capsaicin will be restored, and a hot chili will feel as hot as the first time you tasted it. So you can be a hardcore chili eater if you regularly burn off the nerve receptors. The good news is that if you take a break, the nerve endings will be restored. It's a win-win situation for any chili lover.

The strongest part of a chili is not the seeds, as many people actually believe, but rather the seed pod and the seed wall. This is the white part that the seeds are attached to. A chili is not equally strong all over. The seeds are attached to the seed pod closest to the stem, and this is where over 90% of the capsaicin is located. To achieve less strength, you can therefore cut the seeds and seed pod away.

 

What helps with the pain?
Capsaicin dissolves in fats and oils, so whole milk or olive oil are a good choice if you want to temporarily relieve the pain. Ice cream and yogurt will cool the pain down, but  Otherwise, time is your best friend. You will need to have a little patience, and slowly you will see the train disappear into the horizon, the fog lift, and after an hour or so you will be back to your senses.

What doesn't help with the pain?
Capsaicin is water-resistant, so water won't help. Beer, alcohol, and soda will unfortunately also make the pain worse.