Mustard and chillies are both hot, but the burning sensation from a chilli stays in the mouth for ages while the sensation from hot mustard disappears in a few seconds. Why is this?rnThe chemical mainly responsible forthe burningspice in chilli peppers is capsaicin, a complicated organic compound that binds to receptors in your mouth and throat, producing the desired (or dreaded) sensation.rnCapsaicin is an oil, almost completely insoluble in water. This is why you need a fat-containing substance like milk to wash it away -watery saliva doesn't do the trick.rnOn the other hand, the compound responsibleforthe hotn ess of mustard (as well as horseradish and wasabi) is called allyl isothiocyanate. This chemical is slightly water-soluble, and can be more readily washed away into the stomach by saliva.
展开▼
