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6 Min
10/12/2025
Ever wondered why your regular sabzis with green chillis suddenly feel like it's setting your mouth on fire in the peak of winter? Your spice tolerance has not gone down; your body is reacting differently to the cooler local weather. It's not all in your head. A special compound in chillies interacts with your taste buds, making flavours feel more intense. Piping hot food is also the norm in colder weather, so that also amplifies the burn.
Winter makes most food feel comforting, especially when eaten huddled around a cosy fire. That is the usual case for a bowl of soup or porridge, but your summer favourite spicy dishes might just burn your mouth. The culprit isn’t your cooking – it’s science. Cold weather changes how your body perceives spice, turning everyday heat into a fiery experience, overheating your body. From the capsaicin chemistry to sensory reactions, here’s a lowdown on why chillies feel hotter in cold weather, and some clever tricks to enjoy the flavour of the same dishes without feeling like you just swallowed a flaming piece of coal.
Even food has science behind it – it's pure chemistry at work. There are unique compounds in spices that interact with the senses differently in cold weather, making flavours feel sharper and hotter. Bodies respond by increasing circulation and warmth, which is why a spicy dish can feel extra comforting on a chilly day.
Capsaicin, the compound in chillies, activates the same receptors that respond to actual heat. These receptors, called TRPV1 (a kind of protein), are designed to detect temperatures at dangerous levels. When capsaicin binds to them, your brain interprets it as burning heat, even though there's no actual temperature change.
Here's where it gets interesting. Research shows that the burning sensation from capsaicin increases directly with temperature. When food is hot, capsaicin molecules become more active and spread faster across your taste receptors. When food cools down, these molecules slow down and don't stimulate your receptors as intensely.
This means the same dish tastes less spicy when eaten cold from the fridge compared to when it's steaming hot. 25°C has been established as the optimum temperature that can eliminate the burning sensation from moderate amounts of capsaicin.
In cold weather, you're typically eating food that's served hotter. You're also more likely to eat it whilst it's still piping hot rather than letting it cool down. This combination means the capsaicin is at peak activity when it hits your mouth, making the spice feel more intense than in summer, when you might eat at a lower temperature. Additionally, warm food releases more aromas, which activate your sense of smell and get your taste buds ready, making you more sensitive to all flavours, including spice.
You know your body the best, so listen to it when choosing how much heat to add to your meals. Cold weather naturally makes your taste buds more sensitive to spice, so dishes may taste hotter than usual. Start by gradually increasing spices like chilli, ginger, or black pepper, and balance them with cooling ingredients such as yoghurt, coconut milk, or dairy.
Start with half the amount of spice the recipe calls for, then adjust gradually. It's far easier to add more heat than to fix an over-spiced dish. Taste as you go, especially with slow-cooked dishes where flavours concentrate over time.
Whole spices like cardamom pods, cumin seeds, and cinnamon sticks can go in early to infuse flavour, but ground spices like turmeric and chilli powder should be added during cooking to prevent burning.
Keep yoghurt, cream, or paneer handy. Dairy contains casein, which binds to capsaicin and washes it away. A dollop of dahi can save an overly spicy curry without diluting other flavours.
Acidic ingredients like lemon juice, vinegar, or tomatoes help neutralise the burning sensation. A squeeze of lime or a spoonful of tamarind can cut through excessive heat whilst complementing Indian flavours.
If a dish is too spicy, add more of the base ingredients. More gravy, vegetables, or dal will spread the heat across a larger volume. Adding potatoes or other neutral vegetables works well for absorbing excess spice.
Accompany spicy dishes with raita, plain rice, or roti. These neutral foods provide relief between bites and help moderate the overall spice level of the meal.
Add sugar or jaggery: A small amount of sweetness rounds off harsh edges. Even a quarter teaspoon can make a difference without making the dish taste sweet.
Increase the volume: Double the non-spicy ingredients. Make more gravy, add more vegetables, or bulk up with potatoes or cauliflower.
Balance with fat: Butter, ghee, or cream can coat your mouth and reduce the burn. They also mellow harsh flavours.
Spice tastes stronger in cold weather primarily because we eat food hotter, and heat activates capsaicin more intensely. The solution isn't to avoid spice altogether, but to adjust quantities based on serving temperature and season. Start with less, taste frequently, and keep balancing ingredients within reach. Your winter meals will thank you for it.