why is spicy hot and menthol cold

hahaha!very easy!!1

when eating something hot you're had turns red, mouth is hot and kind of hurts. when eating something cold, you feel you can breath, refreshing etc. this is caused by chemicals in the foods that bind with your mouth and nose, i looked it up for a better explanation:

HOT: the spices that we normally associate with "hot" food, such as peppers or curry, activate the warm receptors. piperine is the active component of white and black pepper (piper nigrum) and is presumably of use to the plant because of its insecticidal properties. capsaicin (pronounced cap-say-shin) is the substance responsible for the spiciness associated with members of the genus capsicum, which includes most of the red and green peppers used in mexican, south american, cajun, and some asian foods. ginger is another "hot" spice common to asian cuisine, and the substance responsible for its pungency is zingerone. the structures of these three substances are remarkably similar. each contains an aromatic ring with two ortho oxygen atoms (similar to vanillin), either in an ether-phenol combination, as in the case of capsaicin and zingerone, or as an acetal, as found in piperine. bonded to the ring at position is a long chain bearing a carbonyl group. the carbonyl group is located in the same position for capsaicin and zingerone- although the latter is a ketone, whereas capsaicin is an amide. the carbonyl is located further down the chain in piperine, which, like capsaicin, is an amide. these three compounds are listed by the merck index as ranging from sparingly soluble to virtually insoluble in water, as anyone who has failed to achieve comfort by drinking cold water to relieve the burning sensation from spicy foods can attest. all three are soluble in organic solvents, and their oil solubility accounts for why sour cr猫me is a popular accompaniment to hot foods.