Unlike salty, sweet, sour, or bitter, spicy flavor is not detected by the taste buds on the tongue. This sensation occurs when the compound capsaicin, abundant in chili peppers, binds to TRPV1 receptors in the oral cavity. This binding generates signals transmitted to the brain, indicating that the body is encountering high temperatures and causing a burning sensation.

Pork belly stir-fried with lemongrass and chili. Illustration: Bui Thuy

Stimulating the Brain to Release Hormones

Upon receiving the burning signal from capsaicin, the body responds by releasing endorphins. This hormone acts as a natural pain reliever and induces a pleasant state. This mechanism explains why many people maintain the habit of eating spicy food and tend to gradually increase their tolerance over time.

Simultaneously, the body also releases adrenaline. This hormone increases heart rate and boosts blood circulation, creating physical exhilaration when consuming spicy dishes.

Amplifying Flavor and Aiding Digestion

In culinary contexts, spicy flavor stimulates nerve endings in the oral cavity, increasing taste bud sensitivity. When combined with chili or pepper, the salty, sweet, and sour notes of food become more pronounced.

Concurrently, capsaicin's stimulation activates the salivary glands. Saliva mixes with food, helping to break it down and fully disperse its flavors. In the stomach, this compound stimulates the secretion of gastric juices, assisting in the digestion of protein and fat-rich dishes.

The use of spicy seasonings also helps create balance. For fried dishes, the spiciness reduces the feeling of richness. In tropical climates, consuming spicy food stimulates sweat glands, helping the body cool down after a meal.

While offering an enjoyable culinary experience, overindulgence in spicy food can lead to certain digestive discomforts. Doctor Edwin McDonald, a gastroenterologist at the University of Chicago Medical Center, My, states that spicy food is a common trigger for heartburn. In sensitive individuals, spicy flavor can relax the lower esophageal sphincter, allowing acid to easily reflux.

However, this expert also points out a fact contrary to popular belief: Capsaicin does not increase stomach acid secretion, nor does it cause or worsen ulcers. It actually inhibits acid production. The reason ulcer sufferers feel pain when eating spicy food is simply because capsaicin activates pain receptors in the stomach, not because the ulcer is further damaged."

Therefore, individuals should still use chili and pepper in moderation. Especially, those with a history of gastroesophageal reflux disease (GERD) or irritable bowel syndrome (IBS) should "listen to their body" and limit spicy food if pain occurs.

Bui Thuy