Why Certain Spices Hit Different

By Velika Freesia

Have you ever noticed how variative certain spices taste to one another? Try comparing the taste of hot sauce to the impeccable taste of wasabi. Yes, both substances do burn your tongue and you might have to leave the dining table with a bustling stomach, but notice how the two scenarios deviate from each other. They undergo different burning mechanisms and leave different aftertastes. You may have also realized how your body would respond contrarily to both kitchen spices. The chemicals responsible for the fiery sensation on chili peppers and horseradish are different, hence the dissimilar effects. Let's dig into these two components, shall we?

The first one is capsaicin, the compound that holds accountable for the spicy taste chili peppers have. It is a chemical irritant to mammals, including humans. It affects our taste buds in the way of which it strongly binds to the lipoprotein receptors. The reaction excites the heat receptors in our tongue and temporarily causes pain. This occurrence will trick the central nervous system into assuming that the tongue is seemingly 'burning'. By doing so, the brain kickstarts the sweating and tear-jerking mechanism we usually experience when we eat something spicy. Other than that, capsaicin tends to trigger endorphins, which explains why some people find comfort in eating spicy food.

The other compound responsible for the mind-boggling spiciness is allyl isothiocyanate. Instead of attacking the tongue, this molecule produces a particular nasal flaring sensation, the one you get when you add wasabi to your sushi. Plants like wasabi and horseradish have this defense mechanism where it releases an enzyme that catalyzes the degradation of sinigrin into allyl isothiocyanate so that they can prevent animals from eating them. It sends a pain signal to the brain, and because of its volatility, it leaves a robust flavor to the nose.

Thanks to these two compounds, you're able to come into contact with such an addictive, spicy taste. In fact, spicy is not even a taste. It's a distinct sensory experience caused by pain receptors. So you're not in love with the flavor; you’re in love with the pain!

works cited:

https://justenoughheat.com/education/behind-the-burn/

https://www.youtube.com/watch?v=qD0_yWgifDM&t=40s