You Know That Hot Peppers Burn, But Do You Know The Chemistry Behind Why?

Like almost everyone else on the planet, you’ve probably experienced the pain that comes with chowing down on hot peppers. You’ve most likely heard that you should avoid water in favor of drinking milk to cut down on the burning, but why? If you want to learn more about why these foods are out to get us, take a look at what the American Chemical Society has to say.

It turns out that the main culprit is a molecule called capsaicin. Found in the tissue of many hot peppers –including ghost chilis, scotch bonnets, and habaneros — capsaicin binds to the pain receptors in your mouth and causes intense pain. If you want to learn the ins and outs of why dairy can help quell the flames on a chemical level, check out the video below.

Be sure to have a glass of milk on hand the next time you bite into a spicy chili. Wouldn’t want to set off those TRPV1 receptors, am I right? Unless, of course, your name is Jason McNabb. As he’s the Guinness World Record holder for most peppers eaten in two minutes, we’re pretty sure that he has way more than a single glass of milk on standby.