Why do people love spicy food despite the discomfort it can cause?

Tears, sweat, and other bodily reactions are signs that the body is trying to expel the burning substances as quickly as possible. But there's a simple explanation why some people actually enjoy these sensations. The publication explains why people still enjoy spicy food, even though they suffer from it. The Guardian.

The first thing to understand about spicy food is that it's not the taste that makes us enjoy it. Capsaicin, the active ingredient in plants of the nightshade family that makes food taste "hot," evolved as an irritant to prevent mammals from chewing and destroying the plant's seeds. It acts directly on the nervous system through receptors on the tongue, throat, and skin—not the taste buds. In theory, capsaicin should signal the body to eliminate what it's eaten as quickly as possible. But then why do some people enjoy it so much?

To understand, it is worth understanding what is happening in the body.

"Imagine the technical challenge: you need to detect irritants and quickly eliminate them," explains Liam Brown, an associate professor at University College London and a specialist in the neurobiology of perception and pain. "Capsaicin binds to the TRPV1 receptor, which is found on specialized neurons called nociceptors, which typically respond to potentially harmful stimuli. When this happens, a kind of 'fire alarm' is triggered, activating parts of the autonomic nervous system—the one that controls involuntary reactions. This is where tears, sweat, and a runny nose come in. The body is trying to get rid of the irritant."

TRPV1 is also activated by other factors, such as when body temperature rises above 42°C (107°F), the level at which heat damages tissue. It's also activated by piperine, the main active component of black pepper, which produces a mild pungent sensation. Other "hot but not spicy" foods activate different receptors: mustard, wasabi, and radish activate TRPA1, while TRPM8 responds to cold and menthol.

"There are substances much more powerful than capsaicin," says Brown. "The plant Euphorbia resinifera contains a compound called resiniferatoxin—it's said to be a thousand times more potent and downright dangerous."

But how then do we enjoy it at all? Especially since it's not a new habit. The first evidence of pepper consumption dates back to around 7000 BC in Mexico and Central America. About a thousand years later, similar plants began to be cultivated. Pepper didn't reach Europe until the 16th century, but has since become incredibly popular: the global hot sauce market is estimated to reach $5 billion by 2030, up from just over $3 billion two years ago.

On the subject: A unique restaurant with a cheese conveyor belt will open in New York.

Firstly, different people have different variants of the TRPV1 gene, which influence how easily the receptor is activated and "turned off." Interestingly, all birds and one breed of tree shrew carry this gene, but it doesn't react to capsaicin—which is why they eat spicy fruits without any problem. Furthermore, the receptors desensitize over time—the body gets used to it, and moderate spiciness no longer seems so intense. This tolerance can be developed.

Why do we like it then? Perhaps it's the sensation itself.

"Research is still ongoing, but growing evidence points to the role of prediction, context, and control," says Brown. "When you eat something spicy, an alarm signal is triggered. But with repeated exposure, the peripheral response weakens, and the brain realizes the stimulus is harmless. This shift in prediction is one of the reasons why sensations become tolerable and then pleasant."

The more spicy food you eat, the less pain you feel.

"There's also a reappraisal effect: over time, we perceive this pain as harmless," Brown adds. "A sense of control and mastery is important—plus the social aspect: family, friends, shared traditions. It's the same as horror movies or roller coasters—the so-called 'benign masochism.'"

These mechanisms also explain how we cope with pain in general: if the brain incorrectly labels a stimulus as dangerous, altering its perception reduces its impact. As with other unpleasant but beneficial activities—running, a cold shower, a hot sauna—overcoming the initial pain triggers the release of endorphins, transforming the sharp pain into a mild, pleasant "high."

What should you do if you're invited to try spicy wings and you're not mentally prepared? The main thing to remember is that capsaicin is fat-soluble and doesn't like water. If you drink water, the burning sensation remains. If you drink milk, the proteins bind to the capsaicin and carry it away.

Alcohol, in case you were wondering, dissolves capsaicin but doesn't bind it. And it only works at high strengths—beer won't do the trick. Yogurt works just as well as milk, but there's a tastier option.

"Mint ice cream provides fats and proteins that take away capsaicin, while also stimulating the TRPM8 receptor, which creates a cooling sensation," Brown says.