Hot-Cha-Cha Sauce

The science of SPICE and why we crave it

Do you ever wonder why some hot sauces make your nose run like a faucet (sorry for the visuals, but TRUTH!) and your brain burn, but you can’t stop eating them? It’s like a weird obsessive thing going on – burns like hell, but hurts so good.

Yes, of course there’s a web site that explains it all. And of course the builders call it organicauthority – because they can, that’s why. Find it at, and, while you’re drinking copious quantities of milk to douse the flames, learn the following: “In the chiles there is a group of molecules called capsaicinoids, these trigger that spicy, hot, burning sensation we get in our mouths when we eat foods with chiles. In fact, it’s no more than a trigger: our mouths aren’t actually being burned, but our brain thinks that we have tasted something scalding because the same receptor that is activated by high temperatures, TRPV1, is activated by the capsaicinoids. When we feel this hot, scalding sensation, our body reacts accordingly.”

Ah-freakin’-HA! Moreover, “The response to that scalding sensation is a release of endorphins, our body’s way of allowing us to deal with pain. This is similar to what your body does on a long run. And what do runner’s always talk about? A runner’s high. In a sense, thanks to the release of endorphins, the runner’s high and the Sriracha high are one in the same. Our body feels good after eating hot sauce.”

What did we say? Hurts so good! And although they – the authorities – say capsaicin “isn’t known to have any addictive qualities,” we believe otherwise. We crave it.

Turns out there might be something a little more physical behind our craving, too. Like a thyroid imbalance or a sulfur deficiency. (Great. Give us more to worry about, why don’t you?) Go to for the lowdown on that, and for a list of the 10 most popular hot sauces (thyroid be damned!) on earth, go to Spoiler alert: Cholula is ranked second… (Smiley face here)


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