❌ False!

While capsaicin is indeed the compound mainly responsible for the fiery heat of chili peppers, it does not contribute to the spiciness of ginger, mustard, or black pepper. Each of these has its own pungent compound: 
🫚 Ginger → Gingerol
🌿 Mustard → Isothiocyanates
⚫ Black Pepper → Piperine

🌶️The intense heat of chili peppers is primarily due to capsaicin and dihydrocapsaicin, both of which are unique to the plant genus Capsicum. This genus ranges from bell peppers to chili peppers.

👉 Fun Facts:

• How does capsaicin work? 🔥
  👅 It binds to the TRPV1 (transient receptor potential vanilloid 1) receptor on the tongue.
  🌡️ TRPV1 is a switchable ion channel activated by high temperature.
  Normally, TRPV1 activates at 42°C (108°F), but capsaicin can lower this to below standard body temperature (37°C), resulting in constant activation, and thus transmission of a continuous sensation of pain.
• How to cool the burn? 🥛
  🚫 Water (even ice water) won’t help—capsaicin is only slightly polar, so it should be only slightly soluble in water but could be more soluble in fats.
  ✅ Milk or ice cream works—presumably, milk proteins, such as casein, displace capsaicin from the receptors and dissolve it in the tiny, oily droplets present in dairy.