Talk:Cayenne pepper

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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. _{How's my editing}CircularRasoning^{See what I've been messing around with} 04:48, 18 January 2024 (UTC)