#capsaicin

#capsaicin

While some can inhale foods as hot as ghost peppers, others can barely tolerate a small amount of red peppers sprinkled atop a slice of pizza. And the significant variance in spice tolerance can seem like a mystery, but one's tolerance to heat is about more than grit - it has roots in science. Pepper's spiciness emanates from a compound known as capsaicin, a natural substance that binds to the same receptor in your mouth that detects heat and pain.

A spoon of salsa can completely change a meal. From fiery tacos and cheesy enchiladas to burrito bowls and seared meats, a little goes a long way in terms of elevating flavor. This is especially true with fire-roasted salsa, which adds a distinct smokiness and new depth to dishes. However, a blend of peppers like serrano and jalapeños are often added to fire-roasted salsa that can increase its spice levels.