Tag: Pain sensation

According to scientific research, the Transient Receptor Potential Vanilloid 1 (TRPV1) channel, often called the 'capsaicin receptor,' can be activated by a variety of chemical and physical stimuli. Many common foods activate TRPV1, triggering the familiar burning or warming sensation associated with spicy cuisine. This article explores these potent dietary activators, revealing the science behind their flavorful impact.

According to the National Institutes of Health, the sensation of 'spiciness' from chili peppers is not a taste but a pain signal sent by nerves throughout the mouth. This common culinary experience has a fascinating neurological explanation that distinguishes it from the five basic tastes: sweet, sour, salty, bitter, and umami.