대학신문방송국

Why Do Koreans Enjoy Spicy Food?

 By Lee Ye-rim Reporter, Junior of Chinese

 - The Popularity of Spiciness

Spicy food has recently become a trend. People are seeking spiciness beyond moderation, causing a numbing sensation in their mouths and brain fog in their minds. Korean food companies consistently introduce spicy dishes that maintain steady popularity. However, it is not just Koreans who are fascinated in spicy cuisine. We often notice the high view counts of videos where foreigners take on spicy food challenges.

- Evolutionary Perspective

According to evolutionary biology, humans developed a preference for sweetness to aid in carbohydrate and energy intake, while the preference for saltiness emerged to assist in mineral intake. Unlike sweetness or saltiness, spiciness is not essential for human survival. Therefore, what is behind the global fascination with spicy food?

 - The Secret of Spiciness

Although spiciness is principally perceived as pain, it ironically evokes happiness. Spiciness is sensed not by taste buds but by pain receptors called nociceptors in the tongue. These receptors, located near taste buds, are activated by heat and capsaicin in the same way. Consequently, the brain may mistake the burning sensation in the mouth for an illusion caused by spicy food, leading the body to react by sweating or having a runny nose. Have you heard the saying that eating spicy food relieves stress? This phenomenon is also scientifically explained. Since the brain interprets spiciness as physiological pain, it releases endorphins, akin to narcotic pain relievers. Thus, consuming spicy food can momentarily alleviate stress.

- Capsaicin

Capsaicin, the key component responsible for the heat in spicy food, is primarily found in the white membrane inside chili peppers. The intensity of spiciness depends on the concentration of capsaicin. In 1912, American chemist Wilbur Scoville devised the “Scoville Heat Unit (SHU),” the first scale for measuring capsaicin concentration. Bell peppers, devoid of capsaicin, run up to 0 SHU, while cheong-yang red pepper ranges from 40 million to 120 million SHU.

- Health Benefits

Consuming small amounts of capsaicin offers several health benefits. It is used in pain treatment for conditions such as shingles and peripheral neuropathy. Additionally, it acts as an antioxidant, inhibits fat formation, suppresses cancer cell growth, regulates cholesterol levels, and boosts metabolism, resulting in approximately an 8 percent increase in calorie expenditure.

- Cultural Background

Many people attribute Korea’s love for spiciness to a longstanding tradition. However, the history of spiciness is not as ancient as commonly believed. Originally, basic Korean kimchi was made by fermenting cabbage with salt. However, the introduction of chili peppers through Japan in the late 17th century transformed kimchi into a spicy dish. The addition of chili powder compensated for the scarcity of expensive salt. Early 19th century literature suggests a push for using various seasonings like chili, garlic, green onions, and salted seafood in kimchi. Spicy seasonings, though inexpensive, invigorated and relieved stress for commoners struggling to obtain meat. The period when Korean cuisine became spicier coincided with rapid economic development. Spicy food became a cost-effective way to alleviate stress and cope with the pressures of striving for success. In the current economic downturn, could the worldwide enthusiasm for spiciness serve as a temporary escape from the stress of modern life?

- Tips for Handling Spiciness

For those who find spiciness challenging, there are several coping methods. Drinking milk can be helpful when the spiciness lingers and tears flow, as the fat in milk breaks down capsaicin sticking to the tongue. Alternatively, briefly holding warm rice in the mouth before chewing and swallowing can also reduce spiciness. According to research from the Chile Pepper Institute at New Mexico State University, carbohydrates found in rice, bread, or potatoes absorb capsaicin, diminishing spiciness.

- Spiciness and Well-being

You may have experienced stomachache or frequent bathroom visits after having spicy food. Regular consumption of spicy food can irritate the stomach lining, leading to gastrointestinal disorders such as gastric ulcers and chronic gastritis. Additionally, it can trigger conditions such as reflux esophagitis, indigestion, diarrhea, and hemorrhoids, and in severe cases, it can weaken the immune system against cancer-causing viruses. Given the close connection between spicy food and health, it is crucial to consume it cautiously and in moderation.