Chillies burn because of a chemical compound called capsaicin, which triggers heat receptors in your body, creating the sensation of heat.
Here's a breakdown of the process:
- Capsaicin Release: When you bite into a chilli, capsaicin is released.
- Receptor Activation: Capsaicin binds to TRPV1 receptors (transient receptor potential vanilloid 1), which are heat receptors located on nerve endings throughout your body, especially in your mouth and throat.
- False Alarm: These receptors normally respond to actual heat. However, capsaicin fools them into thinking you're experiencing a dangerously high temperature.
- Nervous System Response: Your nervous system sends a signal to your brain indicating a burning sensation. The brain then initiates cooling mechanisms, like sweating and increased salivation, to combat the perceived heat.
- The Sensation: You don't actually "taste" the heat; you feel it. Capsaicin doesn't interact with taste buds, but rather with pain and heat receptors.
Essentially, chillies trick your body into thinking it's on fire, even though there's no actual increase in temperature. The intensity of the burn depends on the amount of capsaicin present in the chilli, measured using the Scoville scale.
