Are humans supposed to eat spices? An evolutionary and nutritional perspective

November 17, 2025 •

3 min read

Archaeological evidence suggests that hunter-gatherers were flavoring their food with spices at least 6,000 years ago. But why? Are humans supposed to eat spices, or is this a cultural phenomenon with a deeper biological story?

Quick Summary

The human relationship with spices is a mix of evolutionary benefit, cultural tradition, and learned preference. Spices offer potential health benefits but are not essential for survival.

Key Points

Evolutionary Roots: Early humans likely began using spices for their antimicrobial properties, which helped preserve food and prevent foodborne illness, especially in hot climates.
Learned Pleasure: The enjoyment of spicy heat is a learned behavior. The compound capsaicin activates pain receptors, and the body's endorphin response creates a pleasurable sensation over time.
Develop Tolerance: Through repeated exposure, individuals can desensitize their pain receptors, effectively building a higher tolerance for spicy foods.
Significant Health Benefits: Numerous spices possess antioxidant and anti-inflammatory properties and can positively impact heart health, blood sugar regulation, and gut health when consumed in moderation.
Moderation is Crucial: Excessive spice intake can cause gastrointestinal issues, and high doses of certain compounds, like coumarin in Cassia cinnamon, can pose risks.
Not Essential, but Beneficial: While not a nutritional necessity, spices provide flavor and health benefits that have made them a cornerstone of global cuisine for thousands of years.

An Evolutionary and Biological Relationship with Spices

For most of human history, food was not just about flavor; it was about survival. An intriguing theory, often called "Darwinian Gastronomy," suggests that our ancestors' use of spices was a form of natural selection. In warmer climates, where bacteria and foodborne pathogens thrived, people learned that adding certain pungent plants to their food could inhibit microbial growth and prevent spoilage. For example, a 1998 Cornell University study found that spices with the strongest antibacterial properties, like garlic and onions, are used most frequently and in highest concentrations in traditional recipes from hot climates. This indicates a practical, protective origin for spice use.

The Capsaicin Puzzle: Pain or Pleasure?

Our physiological reaction to the "heat" in spices, particularly chili peppers, is unique. The compound capsaicin doesn't actually burn us, but rather binds to the TRPV1 pain receptors in our mouths. Our brain interprets this activation as a burning sensation. In response, the body releases endorphins, natural painkillers that can create a feeling of euphoria, much like a "runner's high". Psychologists refer to this as a form of "benign masochism"—we enjoy the sensation because we know it's not a real threat. Repeated exposure to capsaicin gradually desensitizes these receptors, allowing individuals to build a tolerance and enjoy hotter foods over time. This learned preference, combined with the initial evolutionary advantages, explains why humans, unlike most other mammals, actively seek out spicy sensations.

Modern Health Benefits and Risks

Research has moved beyond evolutionary theory to explore the direct health impacts of spices. Many spices are rich in phytochemicals with antioxidant and anti-inflammatory properties, which may help prevent chronic diseases. Regular consumption of spicy foods has even been linked to a reduced risk of overall mortality. The Dietary Guidelines for Americans also recognize that spices can improve diet quality by adding flavor to healthy foods and reducing the need for excess salt, sugar, and fat.

However, the dose is key. While moderate amounts are generally safe and beneficial, excessive consumption can lead to side effects. For example, high intake of certain spices can cause gastrointestinal irritation, acid reflux, or ulcers. Cassia cinnamon, the most common type, contains a compound called coumarin, which can cause liver damage if consumed in large quantities over time. Certain spices, especially in supplement form, can also interact with medications, particularly blood thinners.

Spices vs. Supplements: A Comparison


Feature	Culinary Spice Use (Moderate)	Concentrated Spice Supplements
Safety & Regulation	Generally safe; regulated via food safety standards.	Variable and often unregulated; potential for high doses of active compounds.
Bioavailability	Natural synergy with other food components can enhance absorption.	May offer higher concentrations, but not always more effective or bioavailable.
Health Benefits	Provides flavor, antioxidants, and potential anti-inflammatory effects.	Focuses on specific compound effects (e.g., curcumin); benefits often require large doses.
Side Effects	Rare in normal amounts, mostly mild GI issues.	Higher risk of liver damage (e.g., from coumarin), allergic reactions, and drug interactions.

A Global Culinary Journey

Spices have driven trade and exploration for centuries, influencing global cuisines and economies. From ancient Egyptian embalming rituals to the lucrative Middle Ages spice trade, these aromatic plants have shaped our world. Today, they continue to be a cornerstone of diverse culinary traditions, from the complex curries of India to the vibrant spices of Mexico. This rich history of using spices for flavor, preservation, and medicine underscores their deep integration into human culture.

Conclusion

So, are humans supposed to eat spices? The evidence suggests that while they are not a biological requirement for survival, their use is a deeply ingrained and largely beneficial human practice. Our ancestors initially relied on them for food safety, and we continue to consume them for the sensory pleasure they provide and the health benefits they offer. When consumed in moderation, spices are a flavorful and healthful addition to a balanced diet, a testament to a long and fascinating evolutionary and cultural journey. For those with specific health conditions or taking certain medications, consulting a healthcare professional is always wise before significantly increasing spice intake or considering supplements.

For more in-depth research on the health benefits of spices, including their effects on inflammation and metabolism, refer to studies like this one on PubMed.

Frequently Asked Questions

Humans did not evolve specifically to crave spices. Instead, our ancestors' use of spices for preserving food in hot climates was a practical advantage. The modern enjoyment of the sensation is a learned psychological and physiological response, often compared to benign masochism.

While generally safe in culinary amounts, consuming excessive amounts of very spicy foods can cause gastrointestinal irritation, acid reflux, or mouth sores in some sensitive individuals. Those with existing conditions like ulcers should be cautious.

Yes, many spices have natural antimicrobial properties that can help inhibit the growth of bacteria and fungi, particularly relevant before modern refrigeration. This is believed to be one of the original evolutionary reasons for incorporating spices into cooking.

You can gradually increase your tolerance by repeatedly introducing small amounts of spicy food into your diet. This desensitizes the pain receptors in your mouth over time, allowing you to handle stronger heat.

Not necessarily. Culinary use provides a balance of beneficial compounds in a safe context. Supplements, which are often highly concentrated and less regulated, carry a higher risk of side effects, including liver damage and drug interactions, especially in high doses.

Spices are rich in antioxidants and anti-inflammatory compounds. Benefits include improved heart health (garlic), blood sugar control (cinnamon), and reduced inflammation (turmeric).

Typically, yes, in moderation. Some evidence suggests women in early pregnancy might avoid highly spiced foods due to aversions, but it is not inherently unsafe. It is always best to consult with a doctor.