question: How come we begin to sweat when eating spicy food, even when the food isn’t necessarily hot temperature wise?
comment: The food contains what is known as capsaicin. Capsaicinoids bind to the TRPV1 receptor in mammals to simulate the body's response to overheating, resulting in sweating and other cooling attempts. However because birds don't have the TRPV1 protein they are generally immune from the effects of capsaicin. - URL_0
passages: Gustatory sweating refers to thermal sweating induced by the ingestion of food. The increase in metabolism caused by ingestion raises body temperature, leading to thermal sweating. Hot and spicy foods also leads to mild gustatory sweating in the face, scalp and neck: capsaicin (the compound that makes spicy food taste "hot"), binds to receptors in the mouth that detect warmth. The increased stimulation of such receptors induces a thermoregulatory response.
  
  Section::::Sweat.:Antiperspirant.
   Sweating (cooking)
  
  Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary step to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.
  
  Section::::See also.
  
  BULLET::::- Braising
  
  BULLET::::- Frying
   Early research showed capsaicin to evoke a long-onset current in comparison to other chemical agonists, suggesting the involvement of a significant rate-limiting factor. Subsequent to this, the TRPV1 ion channel has been shown to be a member of the superfamily of TRP ion channels, and as such is now referred to as . There are a number of different TRP ion channels that have been shown to be sensitive to different ranges of temperature and probably are responsible for our range of temperature sensation. Thus, capsaicin does not actually cause a chemical burn, or indeed any direct tissue damage at all, when chili peppers are the source of exposure. The inflammation resulting from exposure to capsaicin is believed to be the result of the body's reaction to nerve excitement. For example, the mode of action of capsaicin in inducing bronchoconstriction is thought to involve stimulation of C fibers culminating in the release of neuropeptides. In essence, the body inflames tissues as if it has undergone a burn or abrasion and the resulting inflammation can cause tissue damage in cases of extreme exposure, as is the case for many substances that cause the body to trigger an inflammatory response.
   Pungency is not considered a taste in the technical sense because it is carried to the brain by a different set of nerves. While taste nerves are activated when consuming foods like chili peppers, the sensation commonly interpreted as "hot" results from the stimulation of somatosensory fibers in the mouth. Many parts of the body with exposed membranes that lack taste receptors (such as the nasal cavity, genitals, or a wound) produce a similar sensation of heat when exposed to pungent agents.
   It is anecdotally said that hot peppers help people in the tropics “cool off.” This theory is consistent with the peripheral vasodilatory effect of capsaicin that has been shown to lower skin temperature in humans exposed to a hot environment. Capsaicin feels hot in the mouth because it activates sensory receptors on the tongue otherwise used to detect thermal heat. This receptor is called Transient Receptor Potential Vanilloid 1 (TRPV1). TRPV1 receptors are also located in the gut and in other organs. Stimulation of TRPV1 receptors is known to bring about activation of the sympathetic nervous system (SNS). Capsaicin has been shown to increase fat burning in humans and animals through stimulation of the SNS.
   This particular sensation, called chemesthesis, is not a taste in the technical sense, because the sensation does not arise from taste buds, and a different set of nerve fibers carry it to the brain. Foods like chili peppers activate nerve fibers directly; the sensation interpreted as "hot" results from the stimulation of somatosensory (pain/temperature) fibers on the tongue. Many parts of the body with exposed membranes but no taste sensors (such as the nasal cavity, under the fingernails, surface of the eye or a wound) produce a similar sensation of heat when exposed to hotness agents. Asian countries within the sphere of, mainly, Chinese, Indian, and Japanese cultural influence, often wrote of pungency as a fifth or sixth taste.
   The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-"N"-vanillyl-6-nonenamide) and several related chemicals, collectively called "capsaicinoids". The quantity of capsaicin varies by variety, and on growing conditions. Water stressed peppers usually produce stronger pods. When a habanero plant is stressed, by absorbing low water for example, the concentration of capsaicin increases in some parts of the fruit. 
   Capsinoid chemicals provide the distinctive tastes in "C. annuum" variants. In particular, capsaicin creates a burning sensation ("hotness"), which in extreme cases can last for several hours after ingestion. A measurement called the Scoville scale has been created to describe the hotness of peppers and other foods.
  
  Section::::Uses.:Traditional medicine.
  
  Hot peppers are used in traditional medicine as well as food in Africa. English botanist John Lindley described "C. annuum" in his 1838 "Flora Medica" thus:
  
  In Ayurveda, "C. annuum" is classified as follows:
  
  BULLET::::- "Guna" (properties) – "ruksha" (dry), "laghu" (light) and "tikshna" (sharp)
  
  BULLET::::- "Rasa" (taste) – "katu" (pungent)
   Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or "heat" (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes. The degree of heat found within a food is often measured on the Scoville scale. Because people enjoy the heat, there has long been a demand for capsaicin-spiced products like curry, chili con carne, and hot sauces such as Tabasco sauce and salsa.
   Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation. This contrasts to herbs which are usually added late in preparation.
  
  Section::::Handling spices.:Salmonella contamination.
   Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food, even though many spices, especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight. However, when used in larger quantity, spices can also contribute a substantial amount of minerals and other micronutrients, including iron, magnesium, calcium, and many others, to the diet. For example, a teaspoon of paprika contains about 1133 IU of Vitamin A, which is over 20% of the recommended daily allowance specified by the US FDA.
   "H. assulta" is one of very few insects that can successfully feed on and damage plants, such as hot peppers, containing capsaicin. Studies show that long-term dietary exposure to capsaicin stimulates larger larvae. Furthermore, its unique tolerance to capsaicin may have allowed "H. assulta" to expand its host range.
  
  Section::::Food Resources.:Life Stages.
  
  Section::::Food Resources.:Life Stages.:Larvae.
   The amount of capsaicin in the fruit is highly variable and dependent on genetics and environment, giving almost all types of "Capsicum" varied amounts of perceived heat. The most recognizable "Capsicum" without capsaicin is the bell pepper, a cultivar of "Capsicum annuum", which has a zero rating on the Scoville scale. The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the "hot" taste usually associated with the rest of the "Capsicum" family. There are also other peppers without capsaicin, mostly within the "Capsicum annuum" species, such as the cultivars Giant Marconi, Yummy Sweets, Jimmy Nardello, and Italian Frying peppers (also known as the Cubanelle).
   The pungent sensation provided by chili peppers, black pepper and other spices like ginger and horseradish plays an important role in a diverse range of cuisines across the world, such as Korean, Persian, Turkish, Tunisian, Ethiopian, Hungarian, Indian, Burmese, Indonesian, Laotian, Singaporean, Malaysian, Bangladeshi, Mexican, Peruvian, Caribbean, Pakistani, Somali, Southwest Chinese (including Sichuan cuisine), Sri Lankan, Vietnamese, and Thai cuisines.
  
  Section::::Mechanism.
   When capsaicin is ingested, cold milk is an effective way to relieve the burning sensation (due to caseins having a detergent effect on capsaicin); and room-temperature sugar solution (10%) at is almost as effective. The burning sensation will slowly fade away over several hours if no actions are taken.
  
  Capsaicin-induced asthma might be treated with oral antihistamines or corticosteroids.
  
  Section::::Toxicity.:Effects on weight loss and regain.
   The heat level of jalapeños varies even for fruit from the same plant; however, some cultivars have been bred to be generally milder, and on the low side of the heat range, such as the TAM Milds and Dulcito, and others to be generally hotter, and on the high end of the heat range, such as Grande. As the peppers ripen their pungency increases, making red jalapeños to be generally hotter than green jalapeños, at least of the same variety. If the jalapeño plants were stressed by increased water salinity, erratic watering, temperature, light, soil nutrition, insects, or illness, this will increase their pungency.
   Capsaicinoids are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble and therefore water will be of no assistance when countering the burn. The most effective way to relieve the burning sensation is with dairy products, such as milk and yogurt. A protein called casein occurs in dairy products which binds to the capsaicin, effectively making it less available to "burn" the mouth, and the milk fat helps keep it in suspension. Rice is also useful for mitigating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that specialise in the use of chilis. Mechanical stimulation of the mouth by chewing food will also partially mask the pain sensation.
   Yellow ají is one of the ingredients of Peruvian cuisine and Bolivian cuisine. It is used as a condiment, especially in many dishes and sauces. In Peru the chilis are mostly used fresh, and in Bolivia dried and ground. Common dishes with ají "amarillo" are the Peruvian stew "Ají de gallina" ("Hen Chili"), "Papa a la Huancaína" and the Bolivian "Fricase Paceno", among others. In Ecuadorian cuisine, Ají amarillo, onion, and lemon juice (amongst others) are served in a separate bowl with many meals as an optional additive.
   Substances such as ethanol and capsaicin cause a burning sensation by inducing a trigeminal nerve reaction together with normal taste reception. The sensation of heat is caused by the food's activating nerves that express TRPV1 and TRPA1 receptors. Some such plant-derived compounds that provide this sensation are capsaicin from chili peppers, piperine from black pepper, gingerol from ginger root and allyl isothiocyanate from horseradish. The piquant ("hot" or "spicy") sensation provided by such foods and spices plays an important role in a diverse range of cuisines across the world—especially in equatorial and sub-tropical climates, such as Ethiopian, Peruvian, Hungarian, Indian, Korean, Indonesian, Lao, Malaysian, Mexican, New Mexican, Singaporean, Southwest Chinese (including Szechuan cuisine), Vietnamese, and Thai cuisines.
   Physical pathological sensation, as occurs in IBS, COPD, and other illnesses, is also influential in affective sensation and response. The emotional response to especially a chronic illness can be correlated with its severity. This has been shown in COPD, where emotionally-driven descriptions of sensation due to breathing impairments may reflect the severity of the illness and probability of long-term, responsal behavior changes. Additionally, in IBS patients, affective sensation and its correlative brain areas including the ACC, insula, and VMPFC demonstrated heightened fMRI activity in response to painful visceral stimuli, and an inability to down-regulate their activation and modulate the emotional response to pain. This link between perceptual intensity and affective sensation persists in the case of chili pepper consumption. Those individuals who eat chili peppers more often, and presumably enjoy them, also report less burning sensation in response to eating chilis. While this could be due to either individual taste-perception differences or intensity judgement differences, it is more likely due to the latter because previous spicy food-consumption experiences do not correlate with the differences in affective sensation responses.
   For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not "pungent". (A food critic may nevertheless use the word "piquant" to describe such a pie, especially if it is exceptionally well-seasoned.) Conversely, pure capsaicin is pungent, yet it is not naturally accompanied by a hot temperature or spices.
   The amount of capsaicin in hot peppers varies significantly among varieties, and is measured in Scoville heat units (SHU). The world's current hottest known pepper as rated in SHU is the 'Carolina Reaper,' which had been measured at over 2,200,000 SHU.
  
  Section::::Species and varieties.:Species list.
  
  Sources:
  
  BULLET::::- "Capsicum annuum"
  
  BULLET::::- "Capsicum baccatum"
  
  BULLET::::- "Capsicum campylopodium"
  
  BULLET::::- "Capsicum cardenasii"
  
  BULLET::::- "Capsicum ceratocalyx"
  
  BULLET::::- "Capsicum chacoense"
  
  BULLET::::- "Capsicum chinense"
  
  BULLET::::- "Capsicum coccineum"
  
  BULLET::::- "Capsicum cornutum"
  
  BULLET::::- "Capsicum dimorphum"
  
  BULLET::::- "Capsicum dusenii"
  
  BULLET::::- "Capsicum eximium"
  
  BULLET::::- "Capsicum flexuosum"
  
  BULLET::::- "Capsicum friburgense" Bianch. & Barboza
  
  BULLET::::- "Capsicum frutescens"
  
  BULLET::::- "Capsicum galapagoense"
  
  BULLET::::- "Capsicum geminifolium"
   A study by the Food and Drug Administration of shipments of spices to the United States during fiscal years 2007-2009 showed about 7% of the shipments were contaminated by Salmonella bacteria, some of it antibiotic-resistant. As most spices are cooked before being served salmonella contamination often has no effect, but some spices, particularly pepper, are often eaten raw and present at table for convenient use. Shipments from Mexico and India, a major producer, were the most frequently contaminated. However, with newly developed radiation sterilization methods, the risk of Salmonella contamination is now lower.
  
  Section::::Nutrition.
   Tempering (spices)
  
  Tempering is a cooking technique used in the cuisines of India, Pakistan, Bangladesh, and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry roasting whole spices in a pan before grinding the spices. 
   Curiously, people of the Indonesian archipelago were already familiar with a type of hot and spicy relish prior to the 16th century. A hot spice called "cabya" had become a valuable commodity in the Javanese market as early as the ancient Mataram Kingdom era circa 10th century. The 14th century Majapahit Javanese Nagarakretagama manuscript mentions "lombok mirah" island which is identified as Lombok island, which is also the area that produced a spice called red "lombok". In today's modern Javanese, the term "lombok" refers to 'chili pepper', yet the term probably originally referred to a native hot spice prior to the introduction of capsicum. The Indonesian languages terms for 'chili pepper' are "cabai" or "cabe", yet the word 'cabya' is mentioned in several ancient inscriptions and texts found in Java from the 10th century CE. Cabya is actually a reference to the Javanese long pepper or Balinese long pepper ("Piper retrofractum"). Historian suggest that prior of the introduction of Capsicum from the Americas in the 16th century, it was cabya that widely used and cultivated as a hot spice in Java. Cabya is still used in Java, but the overwhelming popularity of the capsicum plants eventually pushed out cabya consumption until it was only used in traditional herbal medication and in making jamu (Javanese traditional herbal drink). Nowadays, the plant is considered rare. Other historian suggests that it was ginger that was used as a hot spice agent in the ancient form of sambal. Ginger, cabya and andaliman are among the earliest hot spices used in early sambal-like hot relish, followed by the introduction of pepper circa 12th century from India, and finally the introduction of chili pepper from the Americas in the 16th century.
  