Talk:Cayenne pepper

This chemical

Is in practically every Indian dish. We have like, no chemically-activated pain receptors (proton receptors for sourness, T1R-something metabatropic receptors for detecting carbs (sweetness), amino acids (umami) and bases (bitterness), and sodium/chloride receptors for saltiness). Spicy isn’t a taste, it just gets nerve endings to release K+ to signal pain. --Goatspeed. _{See what I'm up to}CircularRasoning^{See what I'm planning} 04:48, 18 January 2024 (UTC)