THE FALSE TASTE OF SPICY AND COLD: WHY TASTING SPICY FOOD OR MINTY TREATS IS A SIMPLE TRICK OF THE MIND



Have you ever wondered why a chili pepper burns, or why mint leaves a cooling sensation on your tongue? 

Surprisingly, these aren’t "tastes" at all, they’re actually chemical tricks on your pain and temperature receptors.

In this post, we’ll explore the neuroscience and chemistry behind spiciness, cooling, and tingling sensations in food. These feelings fall under a sensory domain called chemesthesis. It’s a fascinating way our body perceives the world beyond traditional taste.

Spiciness.  The Trick on Your Pain System

What causes spiciness?

The "heat" you feel from spicy food is usually caused by capsaicin, a compound found in chili peppers.

Capsaicin doesn't activate taste buds. Instead, it binds to a receptor called TRPV1 (Transient Receptor Potential Vanilloid 1), which is normally activated by:

- Physical heat (>43°C / 109°F)

- Acids

- Inflammation

By binding to TRPV1, capsaicin tricks your brain into thinking you're experiencing heat, even though the food itself may be cold.

Key point: Spiciness is a pain response, not a taste.

Why does the brain react this way?

TRPV1 is found on sensory neurons of the trigeminal nerve, which carries signals related to, temperature, pain and irritation

When capsaicin activates TRPV1, it sends a message to the brain that mimics a burning sensation, often triggering sweating, a faster heart rate, or even endorphin release.

That’s why some people get a "spicy high" from very hot food, the body releases natural painkillers in response.

Why do people enjoy spicy food?

It seems counterintuitive, but there are several theories:

- Endorphin rush: Spiciness causes pain, pain triggers endorphins, and endorphins feel good.

- Cultural exposure: Habituation over time reduces sensitivity.

- Thrill-seeking behavior: Like rollercoasters, it’s safe discomfort.

Over time, repeated exposure to spicy foods can lead to desensitization of TRPV1 receptors, making the sensation more tolerable (or even enjoyable).

Cooling. The Chill of Menthol and Mint

Just as spiciness fakes heat, some foods fake cold.

The cooling sensation from mint, menthol, or eucalyptus is due to menthol and similar compounds activating TRPM8 receptors. The same ones that detect cold temperatures (~26°C and below).

Key point: Menthol doesn’t lower your temperature, it activates cold receptors to create the illusion of coolness.

You’ll find this cooling effect in, mint candies and gum, toothpaste and mouthwash, as well as, some nasal sprays or topical balms


Tingling, Numbing & Other Chemesthetic Sensations

There are other compounds that also create interesting sensations:

Sensation

Compound

Found In

Receptor / Effect

Tingling

Sanshool

Sichuan pepper

Mild stimulation of touch and pain fibers

Numbing

Eugenol

Clove oil

Blocks sodium channels in nerves

Drying / Astringency

Tannins

Tea, unripe fruit

Not chemesthetic — tactile response on proteins in saliva

Pungency

Allyl isothiocyanate

Wasabi, mustard

Activates pain and cold receptors (TRPA1)

These compounds interact with somatosensory neurons rather than taste buds, and are part of why eating is a full-body sensory experience.

Why Does This Matter Biologically?

These sensations likely evolved to help detect irritants, toxins, or spoiled foods. Capsaicin, menthol, and other chemesthetic compounds are often plant defense chemicals meant to deter herbivores.

Interestingly, humans are one of the few animals that seek out these sensations for pleasure. Most mammals avoid spicy foods, but birds, who lack TRPV1 sensitivity to capsaicin, can eat chilies without discomfort. That helps birds spread chili seeds, which is a clever evolutionary trick.

Cultural & Culinary Impact

Spiciness and cooling effects have become essential features in global cuisines:

- India, Mexico, Thailand: Embrace chili heat in savory dishes

- Middle Eastern & East Asian: Use menthol, clove, or numbing spices

- Fusion dishes: Combine heat with cooling (e.g., spicy mint chutney)

They’re also used medicinally:

- Capsaicin creams for joint pain

- Menthol rubs for congestion

- Clove oil for dental pain


In Summary from the biolab desk

While taste tells you what something is, chemesthesis tells you how it feels.

Spiciness isn’t heat. Cooling isn’t cold. They’re neural illusions, created by chemical compounds activating receptors designed to detect danger, now repurposed in food for pleasure.

So the next time you feel a fiery burn or a refreshing chill in your mouth, remember: your tongue may be sensing it, but it’s your brain that’s making sense of it all. What is one moment, that you remember out of "spicy" or "cold" tastes? Let us know in the comments

 

 

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