Buzz
Hot sauces, curries, wasabi peas, and other spicy snacks can quickly turn your nose into a leaking faucet. But why does this happen?
Capsaicin, the compound found in the placental tissue of chili peppers, and allyl isothiocyanate, an oil present in plants like mustard and radishes (including horseradish), act as biological deterrents for these plants. They irritate almost any soft tissue they touch, causing the intense burning feeling on your tongue. They also trigger the painful sting of getting spicy residue in your eyes and a very runny nose. When these chemicals come into contact with your mucous membranes, they cause inflammation, which sets your body’s defense mechanisms in motion. This leads to the production of mucus to trap irritants and prevent them from entering your respiratory system by expelling them through your nose.
If you're congested from a cold, you may have noticed that spicy foods can temporarily clear up your nose. However, don’t be tricked into thinking that hot and sour soup or buffalo wings are actually curing you. The relief is short-lived and could make things worse in the long term.
The irritation caused by capsaicin and allyl isothiocyanate can temporarily stimulate the dilator naris muscle in your nose, allowing more air to pass through. Your nasal receptors then signal your brain that you're breathing more easily. But don’t be fooled—once the heat fades, you're back to being congested, with extra mucus from your meal adding to the discomfort.
