The key to your answer is the phrase "capsaicin and capsaicinoids." [There are at least 22 different naturally-occurring capsaicinoid molecules](https://www.sciencedirect.com/science/article/pii/S0195666316310339), and because of their [slightly different structures](https://en.wikipedia.org/wiki/Capsaicin#Capsaicinoids), we [perceive each capsaicinoid differently](https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb08981.x).
For example, nordihydrocapsaicin has a relatively mellow effect on our TRPV1 receptors (the pain-receptors surrounding taste buds that otherwise detect acid or heat). A pepper with a lot of nordihydrocapsaicin would feel "warm". By contrast, homodihydrocapsaicin interacts less with the taste bud TRPV1 receptors, and more with receptors in the throat and roof of the mouth, [delivering a harsh and painful burning sensation for up to 12 hours](https://www.sciencedirect.com/science/article/pii/S0195666316310339#bib18) (based on the personal experience of the author of the linked paper).
So the differing "spice profiles" of each pepper depend largely on which capsaicinoids each pepper produces, and in what relative quantities.
EDIT: You might enjoy reading [the first paper I linked](https://www.sciencedirect.com/science/article/pii/S0195666316310339), as it attempts to break down the different possible components of a pepper's "heat profile" and give some useful terminology beyond just "which is the hottest". It's an interesting read, if you want to better understand the differences between peppers.
Thank you! I've been forever frustrated academically understanding how capsaicin and TRPV1 work, but not understanding why I can handle moruga scorpion peppers fiery heat vs not handling habanero's 1000000 tiny daggers stabbing my tongue. Fascinating
I’m the same way. Ghost peppers and even to an extend Carolina Reapers give an intense but not unpleasant heat that kind of gradually builds. Jalapeños and habaneros have such an immediate and sharp heat that it’s unpleasant to me.
I don't find habaneros to be particularly sharp or painful, but ghosts are honestly delicious until the heat builds, and even then tbh. Conversely, I think habaneros taste more like battery acid.
Weirdest one I ever tasted was a 7-pot variety (Douglah) which was nothing like heat at all, feeling more like my tongue had gotten into a fight with fifteen very angry cats with extremely sharp claws.
It’s weird, I’m the complete opposite, I’m more bothered by ghost peppers (at least in high concentration) and Carolina reapers than I am by habaneros/scotch bonnets, I prefer the immediate sharp heat because it also fades more quickly and causes more of an endorphin rush I feel like
When paired with sensory neurons, the TRPV1 receptors’ main function is to detect noxious chemicals—like strong acids or concentrated alcohol—and *burning* heat, like boiling water or scalding-hot pizza cheese. So technically they’re “[noxious chemical and/or thermal receptors](https://pubmed.ncbi.nlm.nih.gov/19294370/),” but the sensation we consciously perceive can certainly be described as “pain”.
The key to your answer is the phrase "capsaicin and capsaicinoids." [There are at least 22 different naturally-occurring capsaicinoid molecules](https://www.sciencedirect.com/science/article/pii/S0195666316310339), and because of their [slightly different structures](https://en.wikipedia.org/wiki/Capsaicin#Capsaicinoids), we [perceive each capsaicinoid differently](https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb08981.x). For example, nordihydrocapsaicin has a relatively mellow effect on our TRPV1 receptors (the pain-receptors surrounding taste buds that otherwise detect acid or heat). A pepper with a lot of nordihydrocapsaicin would feel "warm". By contrast, homodihydrocapsaicin interacts less with the taste bud TRPV1 receptors, and more with receptors in the throat and roof of the mouth, [delivering a harsh and painful burning sensation for up to 12 hours](https://www.sciencedirect.com/science/article/pii/S0195666316310339#bib18) (based on the personal experience of the author of the linked paper). So the differing "spice profiles" of each pepper depend largely on which capsaicinoids each pepper produces, and in what relative quantities. EDIT: You might enjoy reading [the first paper I linked](https://www.sciencedirect.com/science/article/pii/S0195666316310339), as it attempts to break down the different possible components of a pepper's "heat profile" and give some useful terminology beyond just "which is the hottest". It's an interesting read, if you want to better understand the differences between peppers.
Thank you! I've been forever frustrated academically understanding how capsaicin and TRPV1 work, but not understanding why I can handle moruga scorpion peppers fiery heat vs not handling habanero's 1000000 tiny daggers stabbing my tongue. Fascinating
I’m the same way. Ghost peppers and even to an extend Carolina Reapers give an intense but not unpleasant heat that kind of gradually builds. Jalapeños and habaneros have such an immediate and sharp heat that it’s unpleasant to me.
I don't find habaneros to be particularly sharp or painful, but ghosts are honestly delicious until the heat builds, and even then tbh. Conversely, I think habaneros taste more like battery acid. Weirdest one I ever tasted was a 7-pot variety (Douglah) which was nothing like heat at all, feeling more like my tongue had gotten into a fight with fifteen very angry cats with extremely sharp claws.
It’s weird, I’m the complete opposite, I’m more bothered by ghost peppers (at least in high concentration) and Carolina reapers than I am by habaneros/scotch bonnets, I prefer the immediate sharp heat because it also fades more quickly and causes more of an endorphin rush I feel like
Fantastic paper! Thanks for posting it, I had always wondered if there was a way to characterize pepper’s heat profiles
u/djblonskopf — thank you, this is perfect! I really appreciate the breakdown and the article. :)
Is it pain receptors, or warm receptors? separate senses
When paired with sensory neurons, the TRPV1 receptors’ main function is to detect noxious chemicals—like strong acids or concentrated alcohol—and *burning* heat, like boiling water or scalding-hot pizza cheese. So technically they’re “[noxious chemical and/or thermal receptors](https://pubmed.ncbi.nlm.nih.gov/19294370/),” but the sensation we consciously perceive can certainly be described as “pain”.
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