Can you handle the heat of spicy foods? Some people live for the burn, while others find it harder to tolerate, which has led to some pretty drastic measures.
Last week, Denmark made headlines after recalling spicy ramen noodle products from South Korean brand Samyang. The Danish Food Authority claimed that the capsaicin content in the popular ramen noodles could cause “acute poisoning” in consumers.
Samyang is very popular for its Buldak ramen noodles, which taste like chicken and come in a range of spiciness levels, from mild carbonara or black bean flavor to extra spicy.
In a statement to the BBC, Samyang said: “To our knowledge, the Danish Food Authority did not recall the products because of a quality issue, but because they were too spicy,” the company said in a statement to the BBC.
“The products are exported worldwide. But this is the first time they have been recalled for the above reason.”
Spicy food is common in cultures and cuisines around the world. Brits are no strangers to spices either. A 2023 survey by Dolmio found that 32% of Brits love heat and spices so much that they add chilli and other hot ingredients to every meal.
To find out exactly why our bodies react to spicy food, we talked to experts on all fiery topics.
What is in spicy food that makes us spicy?
The main component of spicy foods is capsaicin, which is found in chili peppers. As soon as this compound touches your tongue, a series of complex sensory and physiological sensations are triggered, according to Rimas Geiga, a registered dietitian and clinical nutritionist at GLOWBAR LDN.
“Capsaicin initially binds to certain receptors in the mouth that are primarily responsible for detecting heat and pain,” he explains.
“This interaction sends signals to the brain, simulating the sensation of physical heat. Although there is no actual increase in temperature, this neurological trick often results in a sharp, acrid taste that can be both painful and pleasant.”
The level of spiciness can be measured using the Scoville scale, which is expressed in Scoville units (SHU). The concentration of extracted capsaicinoids in a chili pepper determines its place on the scale. The higher it is, the hotter it is.
For example, Samyang’s lowest-heat ramen has 1,920 SHU, which is about the same as a poblano pepper. However, the highest-heat ramen has 10,000 SHU, which is the same as a serrano pepper, Aleppo pepper, or Cheongyang chili.
According to PepperHead, the new world record for hottest pepper is a variety called Pepper X, which measures 2,693,000 SHU. The previous record was held by the Carolina Reaper at 2,200,000 SHU.
What happens to our body when we eat spicy food?
When we eat something spicy, the spiciness of capsaicin is not only felt on the tongue, but throughout the body. We may start to sweat and pant, and our mouth may produce more saliva. This is a result of the activation of the body’s cooling mechanisms.
“These include sweating and an increase in heart rate. Sweating helps dissipate perceived heat through evaporation, while an increased heart rate increases blood flow and promotes heat dissipation across the skin’s surface,” says Geiga.
“Panting, or rapid breathing, occurs when the body tries to increase airflow and thus cool the mucous membranes in the mouth and throat. This response is more common in people who are not used to spicy foods and may also help excrete some of the volatile compounds responsible for the sensation of spiciness.”
Michelle Rosser, co-founder and managing director of Pembrokeshire Chilli Farm, adds: “This is why many people feel a little clammy or notice beads of sweat forming on their forehead when enjoying a spicy curry or peppery salsa.”
“The sensation of heat and pain from capsaicin can also stimulate our body’s fight-or-flight response, causing an increase in our heart rate and irritation of our stomach lining.”
In the stomach, capsaicin continues to interact with receptors and can stimulate acid production – which may explain why some people experience indigestion or a burning sensation after eating it.
However, Geiga adds that capsaicin “has been shown to promote digestive health by increasing blood flow to the stomach and possibly reducing inflammation.”
Can you increase your spice tolerance?
If you experience discomfort after eating spicy food, Rosser recommends drinking milk or eating yogurt to relieve the burning sensation.
However, if you want to increase your spice tolerance, you can do so gradually. James Elander, professor of health psychology at the University of Derby, says: “People’s initial reaction to spicy food – discomfort or irritation – is of course very different from real, long-lasting physical pain, although a sudden dose of very spicy food can be almost painful in the moment and such an experience can certainly present a significant barrier for people trying to build up their spice tolerance.”
“But pain is a very interesting phenomenon psychologically: although pain is very real, it is our tolerance to pain, or our willingness to accept it, that determines how we perceive and feel it.
“This may also be true for experiences with spicy food. If someone wants to increase their tolerance to spicy food, the most obvious thing to do is to start with only slightly spicy food and gradually increase the spiciness, or eat with other people who like spicy food and learn to love it.
“This may help people appreciate the positive aspects and potential benefits of spicy foods.”
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