Among the five flavors—sour, bitter, sweet, spicy, and salty—none is as captivating and addictive for many as spicy food. Eating spicy food can induce profuse sweating in a short time, creating a very comfortable feeling, because the spiciness can stimulate sweat glands, accelerate metabolism and the circulation of qi and blood, and is beneficial to the body. However, spicy food should be consumed in moderation, as excessive consumption has side effects. It can not only lead to constipation and "internal heat" (上火), but also make one more susceptible to colds or other illnesses, a fact that is often overlooked. The main reason for this is the decrease in immunity caused by eating spicy food.
In Traditional Chinese Medicine (TCM), chili peppers are considered "pungent-flavored foods" with a strong "dispersing" effect. Consuming too much can easily "consume qi" (耗气). Therefore, eating too much spicy food can leave one feeling weak and tired. "People with qi deficiency should not eat too much spicy food," says Yang Li, a professor from the China Academy of Chinese Medical Sciences. Such individuals often exhibit symptoms of physical weakness, fatigue, and excessive sweating. Due to the dispersing effect of chili peppers, these people will sweat profusely, worsening their already deficient state. For those who are typically prone to "yin deficiency and excessive internal heat" (阴虚火旺), symptoms such as a dry mouth and throat, a sore throat, and constipation are common. While eating spicy food might bring temporary relief, it will subsequently worsen these symptoms several-fold. Generally, spicy food is more suitable for people living in humid regions like Sichuan. For people in drier northern regions, symptoms like "internal heat" and qi deficiency can be more severe. A recent study in Germany shows that the best time to eat spicy food is at noon, when the digestive system is strongest. Eating spicy food at night can easily lead to diseases like gastric ulcers.
In addition, the season also matters when it comes to eating spicy food. "The best season for eating spicy food is winter, as it is cold and chili peppers help raise body temperature. The least suitable season is not the hot summer, but autumn," says Yang Li. TCM has a theory that the five flavors correspond to the five organs: sour enters the liver, pungent enters the lungs, bitter enters the heart, salty enters the kidneys, and sweet enters the spleen. Autumn is a time when the lungs are particularly prone to "dryness" (肺燥), making it especially unsuitable to eat spicy food.