That’s Why We’re Into Chili Pain

Hotness protects chilies from dangerous mammals. Only humans are not deterred – on the contrary! Researchers can explain our strange fondness for sharp-pain.

Do we want to suffer?

Hotness is actually a protection of the chili from voracious mammals – most experts agree on that. Another aspect of the study results: birds do not mind capsaicin. They are said to eat the seeds and thereby spread them further. But why is chili still so popular with people? One theory: We eat chili because we want to suffer. Chilies contain the chemical compound capsaicin. This compound activates TRPV1-type pain receptors in the mouth and nose. These receptors also become active when exposed to heat. The receptor then transmits the pain information to the brain via the trigeminal nerve, our fifth cranial nerve. This then starts measures to inhibit pain: In addition to stress hormones, happiness hormones are also released. This gives us a “hormone kick”.

Chili kills germs and cools

There are other theories that could explain our fondness for chili spiciness. One approach assumes that capsaicin kills certain bacteria and is therefore mainly used in warm countries. However, this thesis has not yet been sufficiently investigated. The fact that the hot peppers protect our body from heat is better documented. Because the sharpness makes us sweat. This regulates our body temperature and is an advantage, especially in warm regions.

Is too much heat poisonous?

Whether or not we like chili has to do with getting used to it and our personal experiences. For all our love of chili, we shouldn’t overdo it: too much capsaicin can be toxic. If you eat too many hot chilies, you can face side effects such as extreme nausea and circulatory problems. The Federal Institute for Risk Assessment therefore recommends that adults should not consume more than 5mg of capsaicin per kilogram of body weight. However, overriding the limit is not that easy: In order to reach 300 mg of capsaicin, an adult weighing 60 kilograms would have to eat one kilogram of Tabasco sauce – or 100 grams of hot chili powder.