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The Science of Food

January 22, 2025

The Science of Chilli Burn: Why We Love the Pain of Capsaicin

Ever wondered why eating chillies hurts so good? Discover the neuroscience behind capsaicin, the TRPV1 heat receptor, and why humans love spicy food. Continue reading

capsaicin, cell biology, chillies, milk, pepper, piperine, spice, TRPV1, Uncategorized

caspaicin, chilli, chillies, cooking, Food, food science, health, nutrition, pepper, piperine, recipe, recipes, Science, spice

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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