For many people, the first time you put a bite of mustard in your mouth, a pungent gas will come to your nose, causing a sharp pain that goes straight into the sky. Followed by uncontrollable runny nose and tears, after a few seconds, the feeling of brain explosion disappeared. The millet spicy next to it feels completely harmless, fresh and natural. Pepper can make people feel spicy, but capsaicin is actually "working". Capsaicin is the main metabolite of pepper and the derivative of vanillin amide, which is the main factor to determine the spicy taste.

More importantly, the feeling of pepper is actually not the taste experienced by taste buds, but the burning sensation in the brain caused by the stimulation of the tongue. Capsaicin activates pain receptors in the mouth and skin, so when you take a bite of pepper, your mouth will feel burning immediately, but your nose will not feel this way. The unique taste of mustard comes from organic compounds called isothiocyanates. Isothiocyanate is an oily or low melting point solid with pungent smell.

Allyl isothiocyanate is the reason why mustard oil and horseradish stimulate sinus and cause irritation (burning). Unlike sour, sweet and bitter, spicy is painful. Pepper and mustard have different ingredients. The heat of pepper comes from its active ingredient capsaicin, which is irritating to mammals including humans and can cause burning sensation in the mouth. Because of its low melting point, its temperature is enough to evaporate in the mouth, but because it only stimulates the sinus, the mouth can't interact with it. Mustard gas will enter the nasal cavity and stimulate the sinuses.

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