TED-ED: The science of spiciness - Rose Eveleth

The video explores the concept of spiciness, explaining that it is not a taste but a sensation caused by compounds like capsaicin activating sensory neurons. Different spicy foods affect the body in various ways, with some targeting the mouth and others the sinuses. The Scoville scale measures spiciness, with the hottest peppers reaching millions of units. Historically, spices may have been used for preservation or medicinal purposes. Today, people enjoy spicy foods for the thrill, and some studies suggest a genetic predisposition to liking spicy sensations.

What type of sensory neurons are activated by spicy foods, causing the sensation of heat?

• Polymodal nociceptors

• Photoreceptors

• Chemoreceptors

• Thermoreceptors

Which compound is responsible for the burning sensation in chili peppers?

• Menthol

• Isothiocyanates

• Capsaicin

• Alkylamides

What is the Scoville scale used to measure?

• The sweetness of fruits

• The bitterness of coffee

• The sourness of lemons

• The spiciness of foods

What is one theory about why humans began adding spices to their food?

• To add color to dishes

• To kill off bacteria

• To preserve the food

• To enhance the flavor

What activity is eating spicy food compared to, due to the thrill it provides?

• Reading

• Swimming

• Riding rollercoasters

• Skydiving