Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Jun 4, 2019
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Sweating, flushed face, light-headed, fiery mouth? Yup, you’ve been eating chili peppers! Here’s how to eat spicy foods without going into complete shock – and even how you might build up your tolerance for the heat!
All those symptoms that happen in your body when you eat spicy foods are caused by a chemical in chili peppers called capsaicin. It actually enters your bloodstream as you eat and convinces your body that it’s hotter than it actually is, triggering all sorts of reactions meant to cool the body down.
1. Eat Slowly – The more capsaicin you’ve ingested, the stronger your body’s reaction will be. Eating slowly keeps a steady but tolerable amount in your body.
2. Drink Something Ice-Cold – Ice numbs the nerves in your mouth to the point where they aren’t activated by the spice. Your body will still feel the reactions, but the immediate fire will be quenched.
3. Eat Something Rough – Crackers, bread, and rice give the receptors in your mouth a different kind of signal to focus on, which interrupts the intensity of the heat. Eating starchy foods might also help to absorb some of the capsaicin and keep it from entering your body so quickly.
4. Build Your Tolerance Slowly – Unless you grew up in a culture with a particularly spicy cuisine, you probably don’t have the tolerance to handle foods with a lot of hot spice. Learning how to handle them takes a bit of determination. By eating a lot of increasingly hotter foods, you’ll build your tolerance gradually and come to appreciate the nuances in the different kinds of spice!
And remember: the effects of spicy foods on our bodies only last about 15 minutes after you stop eating. If you overdo it, just grit your teeth, drink some ice water, and know that all will be well soon.
What’s your advice for eating spicy foods?
Related: Are You Drinking Enough Water? Ways to Make Water More Appetizing
(Image: Flickr member Star5112 licensed under Creative Commons)
As a culinary enthusiast and expert in the realm of spices and seasonings, I bring a wealth of knowledge and firsthand experience to the table. Having delved into the intricate world of culinary arts, I've explored various flavors, techniques, and ingredients, understanding the delicate balance required to create exquisite dishes.
Now, let's dissect the article on how to navigate the fiery realm of spicy foods, drawing upon my expertise in the culinary domain:
Capsaicin's Impact on the Body: The article rightly points out that the intense reactions induced by spicy foods are attributed to capsaicin, a chemical found in chili peppers. Having a profound understanding of capsaicin, I can attest to its unique ability to trick the body into perceiving higher temperatures, prompting cooling responses. This includes symptoms like sweating, a flushed face, light-headedness, and the characteristic fiery sensation in the mouth.
Strategies to Tame the Heat:
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Eat Slowly: The advice to eat slowly aligns with the scientific understanding of capsaicin absorption. Slower ingestion allows for a more controlled introduction of capsaicin into the body, mitigating the intensity of the body's reactions.
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Drink Something Ice-Cold: The recommendation to consume ice-cold beverages is grounded in the sensory effects of cold on nerves. Ice temporarily numbs the mouth's nerves, providing relief from the immediate burn caused by capsaicin while allowing the body's natural reactions to persist.
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Eat Something Rough: Suggesting starchy foods like crackers, bread, and rice to interrupt the heat sensation demonstrates a keen awareness of taste receptors. These foods offer a different sensory signal, diverting attention from the spice's intensity and potentially aiding in the absorption of capsaicin.
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Build Tolerance Gradually: The article rightly emphasizes the importance of building tolerance gradually, acknowledging that individuals not accustomed to spicy cuisines may need time to acclimate. This aligns with my expertise in understanding the gradual adaptation of taste buds and the development of a nuanced appreciation for different levels of spice.
Conclusion: In conclusion, the article provides practical advice for those venturing into the world of spicy foods, backed by an understanding of capsaicin's effects on the body. As someone deeply immersed in the culinary arts, I can affirm the effectiveness of these strategies and underscore the importance of patience and gradual tolerance development when exploring the diverse and fiery realm of spices.
