Capsaicin in chilli peppers is not a taste, it activates pain and heat receptors.
Why it is true
Chilli does not have a spicy taste in the traditional sense. Capsaicin binds to TRPV1 receptors, the same ones that detect heat and pain. The brain interprets the signal as a burn, even without elevated temperature. That is why water does not relieve it, but milk does.
Source: Chemical Senses
Would you rather be asked first?
This is the reading side of the site, so the answer is in the sentence above — that is the whole point of it. Test yourself works the other way round: the question comes on its own, and the fact and the explanation only appear once you have answered.