Chilli peppers – love them or hate them, they’ve got a heat that’s hard to ignore. Recently, their fiery nature has even caused a bit of a stir in Denmark, where Buldak Ramen noodles have been banned for being dangerously spicy. So, what’s behind the burning sensation we experience when we bite into a chilli pepper, and why do some people seek out the masochism of a super hot curry or Korean instant noodles?
The culprit: capsaicin
Chilli peppers’ illusion of heat is all down to a chemical called capsaicin. It binds to a protein called TRPV1, which sits in the membranes of sensory nerves, particularly in our digestive system (most notably our mouths), nose and skin.
