Researchers say the benefits may be attributed to capsaicin and allyl isothiocyanates, phytochemicals that give the mustard its characteristic flavor.

Essentially, the substance – 1,000 times hotter than capsaicin, the chemical in hot peppers – destroys the neurons responsible for inflammatory pain by burning them.

My favorite is the jalapeño-and-cheese mixture, in which the mozzarella and quesillo mute the capsaicin burn but accentuate the pepper's vegetal qualities.