Why peppers make your mouth burn, why some people love the pain and how Miami’s chefs and sauce makers turn heat into flavor. Grab a box of tissues and dive right in!

Miami Heat

Here in the vibrant city of Miami, spice never fails to unite diverse culinary traditions and cultures, and we are no strangers to chefs and sauce makers who know how to bring the heat. The extreme, often euphoric effects of chillis and peppers attract spice fanatics and thrill seekers alike. But what exactly causes the bodily reactions we associate with spicy foods and dishes?

The Science of Spice

Most often, the culprit behind the feelings we associate with spice is a potent chemical called capsaicin. Capsaicin stimulates receptors in the mouth called TRV1 receptors, responsible for chemoreception and keeping us from ingesting scorching hot food. In a nutshell, capsaicin triggers a defensive response in the body, tricking it into feeling burning pain. The eyes water, the nose begins to run and the throat burns. The body begins a cooling response where mucous membranes, sweat glands and the lungs all go into overdrive. This creates the experience of spice.

Different factors affect the experience of spice. For example, some culinary psychologists have sought to prove that some personality types — sensation seeking or reward sensitive personalities, for example — are more likely to enjoy spicy foods. Similarly, individuals more accustomed to consuming spicy foods, and more acquainted with capsaicin, can become desensitized to its effects, building higher and higher tolerances for spice. Thankfully, this means there is still hope for those who can’t handle spice to learn to if so desired.

Spicing Things Up

Spice is an essential tool in every cook’s arsenal. The right amount of heat can dance beautifully with flavors already present, and if done correctly, provide a kick that elevates any meal. Popular ingredients that spice things up include Slap Ya Mama seasoning, cayenne pepper, red pepper flakes and chili pastes like Gochujang, a staple of Korean cuisine. For novice chefs, general advice for incorporating spice is to start slow and be intentional.

We cannot discuss ways to spice things up without discussing the fan favorite: hot sauce. You can never go wrong with hot sauce icons Huy Fong’s and Sriraja Panich’s Sriracha, a perfect addition to a variety of dishes. Sriracha pairs wonderfully with pho, avocado toast, sandwiches/wraps and almost anything you can whip up. Other iconic sauces include Cholula, Tabasco and various Trader Joe’s hot sauces.

For the novelty-seekers amongst us looking for a more niche option, take a peek at Barbaro Mojo’s selection, a small batch Cuban hot sauce company based in Miami and founded by father-son duo Mario and Kevin Cruz. Barbaro Mojo hot sauces have won multiple awards, offering bold flavors inspired by the duo’s Cuban roots and love for spice.

Best sellers Piñazo and Jalabáno Cuban hot sauces are the perfect introduction to Barbaro Mojo’s bold sauces. Thrill seekers should reach for Matanza, the duo’s hottest limited-edition option, inspired by the culture and heritage of Matanzas, Cuba.

Chef’s Orders

“For readers who may be hesitant about spicy food, my advice is simple: Start slow, focus on flavor before heat and pay attention to how spice makes you feel,” said Christian Barruous-Brens, an emerging chef and caterer based in Miami. “When spice is intentional, it does more than add heat, it tells a story.”

Barruos-Brens draws inspiration from his Dominican heritage and fond memories of the power of spice to foster connection. Some of Chef Brens’ recommendations for readers looking to add to their recipes include Cajun style stews, well balanced Birria dishes and spice-forward chicken dishes that emphasize crisp texture and seasoning.

Those not fond of cooking may be interested in paying a visit to Bombay Darbar in Downtown Coconut Grove. Known for their bold, delicious offerings with customizable spice levels, Bombay Darbar offers a wide variety of Indian dishes.

Patrons love their Chicken Tikka Masala, a dish composed of boneless chicken breast cooked in creamy tomato sauce, crushed cashew nuts, onions and bell peppers. They also have plenty of vegan options, like their Saag Paneer with Traditional Indian cheese, simmered in a mixture of fresh spinach, onions, tomatoes, ginger, garlic and Indian spices.

Love for Spice

Miami spice lovers have a wide variety of options at their disposal to chase heat. Beyond a mere chemical reaction caused by capsaicin, spice is central to global culinary narratives and traditions. The only question is: Can you take the heat?

words_rosibel mercedes. design_annamarie andrews & jay moyer.

This article was published in Distraction’s Spring 2026 print issue.

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