Can You Handle Spicy Peppers?

Habanero and Ghost Peppers

Peppers are spicy because they contain capsaicinoids, chiefly capsaicin, a chemical compound produced in the pepper’s placental tissue (the white pith that holds the seeds) as a defense mechanism against mammals and fungal pathogens; when capsaicin contacts mucous membranes it binds to TRPV1 receptors, which normally detect heat and physical abrasion, and tricks the nervous system into signaling a burning sensation even though no actual thermal damage is occurring, triggering sweating, increased heart rate, and endorphin release—responses that deter predators and encourage seed dispersal by birds, which lack sensitivity to capsaicin.

Capsaicin—the compound that gives chili peppers their heat—offers several notable benefits: it can relieve pain by desensitizing sensory neurons and is used in topical creams for arthritis and neuropathy; it boosts metabolism and promotes thermogenesis, which can aid weight management by increasing calorie burn and satiety; it has anti-inflammatory and antioxidant properties that support overall cellular health; studies suggest capsaicin may improve cardiovascular markers by lowering blood pressure and improving lipid profiles; and emerging research indicates potential anti-cancer effects by inducing apoptosis in certain tumor cells.