5 Reasons We Taste What We Taste
Daisy Chow | Chef's Blade
Taste is Tactile too
Spiciness is also a touch-related sensation that helps food pack a flavorful punch. The spicy kick from chilies is caused by compounds called capsaicinoids, which stimulate heat and pain receptors in the mouth, causing your mouth literally to burn in pain. The body’s nervous system releases pain-relieving endorphins in response, a pain-pleasure cycle that may explain why chili-laden foods are often so addicting. (Doesn’t everyone have a favorite hot sauce?) Whereas these foods set off heat receptors, menthol in mint simulates the feeling of cold temperatures. All these tactile sensations serve to enhance the flavors of food.