 The venom of a certain tarantula species activates the same pathway of pain as is activated by capsaicin, an example of a shared pathway in both plant and animal anti-mammal defense.Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or "heat" (piquancy), usually in the form of spices such as chili powder and paprika.In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes.