It is due to capsaicin, a colourless, odourless, oily chemical found in peppers. Capsaicin binds to the special class of Vanilloid Receptors Type 1 (VR1) that are found inside our mouths. The task of VR1 receptors is to detect heat and that is why they are located in our mouths, tongues and skin. These receptors are activated by the capsaicin and it gives us the sensation of heat or high temperature. We experience excessive burning in the areas that come in contact with capsaicin through chillies in our food, even though there is actually no burning at all.
Why do chilli peppers taste hot?
