| Ion channel | Pain modality | Spice agonists |
| TRPV1 | Heat | Capsaicin (red pepper) |
| acidosis | Gingerol (ginger) | |
| Piperine (black pepper) | ||
| Zingerone (ginger) | ||
| TRPV3 | None | Carvacrol (oregano) |
| (warmth) | Eugenol (clove) | |
| Thymol (thyme) | ||
| Vanillin (vanilla) | ||
| TRPM8 | Cold | Menthol (mint) |
| TRPA1 | Irritant | Allicin (garlic) |
| pain | Ally isothiocyanate (mustard, horseradish, wasabi) | |
| Carvacrol (oregano) | ||
| Cinnamaldehyde (cinnamon) | ||
| Diallyl disulfide (garlic) | ||
| Gingerol (ginger) |
Transient receptor potential (TRP) ion channels subserve different pain modalities and spice sensations. The table shows a selection of spice agonists that activate four different members of the TRP channel family: the vanilloid TRP channels TRPV1 and TRPV3, the melastatin TRP channel TRPM8 and the ankyrin TRP channel TRPA1.