Thousands of studies clearly show that the spicy flavor of hot chili peppers can help you live longer. The active compounds called capsaicinoids—primarily capsaicin and dihydrocapsaicin—are the chemical substances that give chilies their spiciness and that familiar burning sensation.

When you eat chilies, the commotion produced in the mouth by the capsaicinoids is recorded by the pain receptors, not the taste buds, as many people think. These pain receptors send a message to the brain, warning that something is burning. In response, the body begins to sweat and produces copious amounts of endorphins to suppress the pain. This is why so many people enjoy spicy food—endorphins not only suppress pain but also trigger a positive feeling in the body, similar to that of morphine.

Capsaicin is well-known for its pain-relieving properties. It affects neurotransmitters and stimulates nerve endings to communicate with the brain. Chili peppers also help regulate blood glucose, and they have anti-inflammatory, antioxidant, and anti-cancer properties. Many additional health benefits have been attributed to capsaicin, including lowering the risk of type 2 diabetes.

All that spiciness, heat, and burning sensation make you statistically less likely to die from heart disease, cancer, or any other cause compared to people who rarely or never eat chili peppers.

Sweet Peppers Count, Too

Not all chilies are hot and spicy. Sweet peppers, such as cherry, cone, green, and paprika, contain a good source of capsaicin when consumed regularly.

Chili peppers have more vitamin A than carrots and more vitamin C than oranges. They stimulate the flow of saliva and gastric juices, leading to better digestion of proteins found in beans, corn, and other legumes.

Some people struggle with eating chilies raw or in salsa due to an unfamiliarity with the fruit or because their gut biome is in poor condition. These individuals often suffer from stomach or intestinal issues like colitis, acid reflux, IBS, or gas. Fixing gut problems by using digestive support like Maz-Mix digestive formula can help rebuild gut health and allow you to gradually enjoy spicier foods for a longer, healthier life.

A Mexican Treasure

Chili peppers come in many varieties—Mexico alone has more than 150 different types. Chilies are actually a fruit, and when combined with vegetables, nuts, and other fruits, they offer thousands of recipe combinations with amazing flavors. For many Mexicans, a meal isn’t complete without some kind of salsa.

The most commonly used chilies in Mexico include chile de arbol, cascabel, habanero, jalapeño, chipotle, serrano, pasilla, chile piquín, green pepper, and chile poblano. Mexican cuisine depends on chilies—dishes like pozole, mole, adobo, tacos, and tamales simply wouldn’t be the same without salsa as a key ingredient.

A Bit of History

Archaeological digs and studies of ancient clay cooking pots have revealed traces of capsaicinoids. The native people of central Mexico had fully domesticated chili peppers more than 8,000 years ago. The word “chili” comes from the Nahuatl (Aztec) language.

My friend Bill Givens, a retired Canadian chef and self-acknowledged addict of Mexican cuisine, and I took a trip 22 years ago when traveling was still fun. Our goal was to explore various regions of Mexico and eat the local salsas. What was intended to be a one-month trip lasted over two months and turned into an extraordinary culinary journey.

We traveled from the U.S. to Tijuana, then down the west coast of Mexico to Cancún, and returned via the Gulf of Mexico. It was the most incredible gastronomic experience of my life. We ate salsa everywhere—restaurants, posadas (B&Bs), local markets (tianguis), and even in people’s homes. We never had the same salsa twice.

Chilies continue to play a huge role in Mexico’s rich culinary traditions—and now, science shows they also play a role in promoting health and longevity worldwide.