Why does heat “build up” when eating some spicy foods, and in others they have a consistent spicyness?
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It’s a whole family of chemicals, called capsaicinoids, that cause the burning sensation from spicy foods. They have varying effects on the heat receptors in your mouth. Intensity and duration can vary wildly between peppers. Some burn super hot for a brief period of time (like chiltepin) while others burn lightly for a good while. Some torch you at the first touch, and some start slow and end up tortuously hot (like Carolina reaper). Also, combined with the solvents in your food like fat, water, and acid, the capsaicinoids can be absorbed differently at different speeds.
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