What Happens When You Eat Spicy Food
Plus, five fiery new recipes from Food Network Kitchen.
by JBfotoblog/Getty
Written by Juliana LaBianca
If your food friends seem fired up these days, it might be because they’re eating an extraordinary amount of hot sauce. Americans consumed more than ever during the past year, and we just passed peak sauce season: Sales jump 45 percent during the week of the Super Bowl, according to Instacart. Things likely won’t cool down anytime soon. Experts predict the hot sauce market will grow from $3 billion to $5 billion in the next six years. TikTokers have fueled the fire by drizzling hot sauce on mashed potatoes, pickles, Flamin’ Hot Cheetos and Oreos, and food producers have raced to create hotter and hotter peppers for those who dare. Last summer, Pepper X dethroned the Carolina Reaper as the spiciest variety on earth, paving the way for even more aggressive sauces and pastes. The hot sauce boom isn’t just about thrill-seeking, though—spicy condiments at every heat level have been hitting the market.
Behind the Burn
Here's what happens to your body when you eat something really spicy:
1. Your brain's fire alarm goes off.
Mouths have pain receptors that are activated by capsaicin, a compound in chile peppers, says David Julius, PhD, a physiologist who won a Nobel Prize for research on heat sensation and pain. Those receptors signal your brain that you’ve ingested something hot.
2. Your body thinks it's on fire.
Your brain has alerted all systems of the heat situation. Your skin might flush, your eyes may get watery and your nose could run in an attempt to expel the capsaicin.
3. You start to cool down.
“This happens mostly through sweating, which sheds heat,” says Julius. As the perspiration evaporates, it cools your skin.
Hot Bites
Our test kitchen chefs kicked up the heat. Try one of these fiery dishes!
Ryan Liebe
“Jalapeno hot sauce does double duty in this recipe: It gives the ground turkey a flavorful kick and the sauce some extra zing,” says recipe developer Steve Jackson.
Ryan Liebe
This spicy, sweet and tangy cocktail sauce combines elements of the classic American one with a Korean gochujang-based sauce (chogochujang or chojang) that’s similarly paired with raw and cooked seafood. Gochujang, a fermented chili paste, works well with the sweet and acidic ketchup, while sesame oil softens the edges and ties everything together. Wasabi takes the place of the usual horseradish and brings an extra dimension of heat and flavor.
Ryan Liebe
Recipe developer Khalil Hymore says, "“This dish is inspired by my teenage daughter—she loves mango wedges dipped in Valentina hot sauce.”
Ryan Liebe
“My daughter loves to bake classic recipes with a twist, so I developed these with her in mind," says recipe developer Amy Stevenson. "The warm heat of harissa pairs well with the tahini.”
Ryan Liebe
Calabrian chili paste is the star of this velvety butter sauce, bringing a bright fiery heat that compliments the sweet cherry tomatoes, garlic and Parmesan cheese. Finish the pasta with lemony breadcrumbs to add a perfect crunchy balance to the richness of the dish.
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