Capsaicin
Capsaicin is responsible for the hot taste of chilli peppers. It can also relieve pain, is used in pepper spray and as a performance-enhancing drug for horses, so it certainly qualifies as a magnificent molecule
Chilli plants produce several similar chemicals called capsaicinoids, the commonest is capsaicin. When capsaicin contacts human tissue, it produces a burning feeling because the molecule binds to a protein on the surface of nerve cells that register heat. The hot sensation causes the release of pain-relieving chemicals (endorphins) in the brain. Endorphins also produce feelings of exhilaration, which may explain why some people find hot food addictive.
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