Tag: Eating spicy

Genetic factors play a significant role in determining a person's initial sensitivity to spicy foods, with studies suggesting they account for 18% to 58% of the variation in enjoyment. However, regardless of your starting point, repeated exposure can desensitize your taste receptors, allowing you to build a better tolerance over time.

Capsaicin, the compound responsible for the heat in chili peppers, tricks your pain receptors into thinking your mouth is literally on fire, an evolutionary defense mechanism against mammals. Understanding this neurological reaction is the first step toward uncovering the ultimate trick to eating spicy food.

According to a 2012 study, genetics account for 18-58% of an individual's spice tolerance, but that doesn't mean you can't improve it. Building up a resistance to the burning sensation caused by chili peppers is a gradual process that can open up a world of new and exciting flavors. Learning how to increase capsaicin tolerance can transform your dining experience.