The capsaicin present in hot pepper, cayenne, Dijon mustard, chili, Tabasco and paprika, among other substances, stimulates the heat and pain receptors of the epidermis , thus causing a more intense blood supply and a strong burning sensation in the mouth. The "deluded" brain believes that body temperature is dangerously rising , and sets in motion the necessary mechanisms to prevent it, including sweating and dilation of blood vessels (which cause flushing ).
The positive part is that capsaicin, at adequate concentrations, also favors the production of endorphins in the brain, which are molecules that promote the sensation of well-being.
