Why do some spicy foods hit hard and fade quickly (wasabi), while others start subtle but build up (flaming hot Cheetos), and others hit hard, stay a long time, and ruin my sleep (lamb vindaloo)?
In: Chemistry
It’s all dependent on the rate at which the chemicals that cause the spiciness break down.
Capsaicin is oil-based, so it takes a while to break down, and the more capsaicin you eat the longer it takes your body to deal with.
Allyl isothiocynate (which causes the pungency in wasabi, horseradish, and mustard) is *not* an oil, and tends to break apart much faster, hence why you end up with a quick hit of flavor that doesn’t last very long, and which can actually be washed away relatively easily.
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