Capsaicin and the Neurobiology of Joy: Why Seblak Feels Like a Mood Booster

Image source: Wiratech — Resep Seblak

Ever heard about Seblak? popular spicy Indonesian street food, originating from West Java, typically made from boiled wet crackers (kerupuk basah), bathed in a fiery red broth enriched with garlic, chili paste, and various protein toppings such as eggs, chicken feet, meatballs, or macaroni and many more. Often described as “a flavor explosion,” its hallmark is the intense, lingering heat produced by large quantities of red chili peppers. Now you can imagine how tasteful is it!

But somehow, from a biochemical standpoint, seblak is more than just a culinary experience — it’s a neurological stimulant. “wow!” i guess?

Capsaicin: The Molecule That Tricks Your Brain into Feeling Alive

When you eat seblak, it’s super spicy, right? That spicy feeling comes from a tiny thing inside the chili called capsaicin. It’s like a little tickle monster that loves to play tricks.

When capsaicin goes into your mouth and tummy, it pokes little buttons in your body (called TRPV1 receptors) that normally say, “Ouch! ouch! That’s hot!” So your brain thinks, “Oh no! Fire in the mouth!” even though there’s no real fire. Weird isn’t it?

But guess what? Your brain is smart. It goes, “Don’t worry, I got you,” and gives you some happy juice called endorphins and dopamine. Ever heard about these two? well endorphins help you feel less pain, and dopamine makes you feel happy like getting a warm hug after crying.

So even though it feels like ouch! at first, seblak can actually make you feel super duper good and smiley after.

Well if you not feeling alive, maybe why dont you try to get a bowl of Seblak?