dichotomy

what makes spicy foods spicy is the chemical capsicun, which activates trpv1 receptors in your mouth.

mint is minty because of menthol, which triggers protein sensory receptors (the same that feel cold temperature).

youll notice that spicy and minty are processed by two different receptors. meaning that you can feel both simultaneously, which is what i went through after trying to combat some hot sauce with a trader joes tea infused mint.

a description of what that felt like:

YOUCH OW OW OWWW OUCH OWW OUCH OWWW OW OWWWIEEEEEE OW IT DOESNT END OWWWWWWWWWWWWWWWW YOUCH YOWW OW OWWW OWWOWOW TOO HOT OWWWOWOWO HOW ISI T STILL GOING OW OWWWW WO YOWCH OWWIE OWWW COLD AND HOT OWWW YOUCH OW OW OWWW OUCH OWW OUCH OWWW OW OWWWEE OW YOUCH OW OW OWWW OUCH OWW OUCH OWWW OW OWWWIEEEEEE OW YOWW OW OWWW OWWOWOW TOO OWWWOWOWOW OWWWW WO Y