There is some variation in the sensitivity of these receptors, and even the amount of them, from person to person. This variance may be one reason some of us can't handle the spice, and others love it.
The answer to both questions is “yes.” Researchers conclude that spice tolerance is a mixed matter of nature vs. nurture — meaning that, while genetics play a part, spicy food tolerance is also conditioned through habit.
Repeated exposure to capsaicin, the chemical that makes some peppers spicy, can increase our tolerance. “If you're an adult and you're choosing what you're eating, and you start incorporating spicy food into your diet, you can definitely learn to [tolerate] spicy foods,” Nolden says.
If you're not used to spicy foods, start slow. It's likely your heat tolerance – and enjoyment – will increase over time, while reaping the many health benefits.
Here, 50.93% say they have a 'very high' spicy food tolerance, whereas 20.30% have a normal tolerance. On the other hand, 20.21% have a 'high' spicy tolerance, 4.43% have a 'low' tolerance, and 4.13% say 'very low'.
A recent “Flavor Trend Category Report” by Technomic concludes that Asian people have the highest tolerance for spicy foods, while Caucasians have the least.
It turned out that men were much more likely to say they enjoy spicy food than women – no surprises there. But there's a twist: in the actual taste test, the female participants were more likely to report actually enjoying the super-hot taste of the capsaicin, whereas the men enjoyed it less.
The number of receptors is based on genetics. You can build up a tolerance over time but unfortunately if you quit eating chili that tolerance seems to go away and you have to start all over again.
Mexicans do know how to cook with spice. There is a reason why Mexico is recognized as one of the countries with the world's spiciest food.
A: Spicy food tolerance comes from a physical change in how some of the body's pain receptors react to capsaicin, the molecule responsible for the “hot” in spicy peppers and foods flavored with them. Psychology factors into how much we likethe burn, not how we feel the burn.
Scientists are currently researching this spice tolerance disparity and believe it could be down to our genetics. Essentially, they are suggesting that some people are born with a natural resilience to spice and heat.
Everyone reacts differently to capsaicin, says Dr. Capin. “Some people are naturally more tolerant of spice because of genetics. They are just born with fewer receptors for capsaicin, which gives them a built-in tolerance for heat.” For others, the way their body's pain receptors react to capsaicin changes over time.
Spicy stimulation has an analgesia effect on adults that persists even after the taste stimulation stops. Conversely, a long-term spicy diet can reduce the human basal pain threshold.
Spicy foods contain a chemical called capsaicin, which activates a receptor found in your mouth and on your tongue called a TRPV1 receptor. There is some variation in the sensitivity of these receptors, and even the amount of them, from person to person.
How many spice receptors individuals have in their mouths. The more you have, the more sensitive you are to spicy food. How much of a tolerance the individual has built up. Aka, if they've been eating spicy food all their life, they will, most likely, have built up a resilience to it.
India is the world's largest producer of spices.
According to a study by CEO World Magazine, the United States and the United Kingdom are the most fast-food-obsessed countries in the world. France and Sweden ranked third and fourth spots, followed by Austria, Mexico, and South Korea.
The human body quickly reacts to the capsaicin, expelling excess in the urine. Another study, done in 1980, concluded that a dose of pure capsaicin would have to be approximately 13 grams to be lethal to a 150 pound person.
Although spicy foods don't cause ulcers, they can trigger abdominal pain in some people. One study specifically highlighted that frequent consumption of spicy foods can trigger upper gastrointestinal symptoms in some people with dyspepsia (or, indigestion).
Spicy Foods Can Cause a “High”
Capsaicin causes pain and triggers the body to think it's in danger. In response, the body releases endorphins, which are pleasure causing hormones, this is the body's way of trying to eliminate the “threat” it feels when you eat spicy food.
India: Phaal Curry
Recognised as the spiciest dish on the planet, those who attempt to eat the fiery Phaal Curry are often required to sign a form before eating (essentially so they won't sue the restaurant if something goes terribly wrong).
A man's penchant for spicy eats might actually be a clue that he has higher levels of testosterone, the hormone that's typically connected to adventure-seeking and high sex drive, according to research published in Physiology and Behavior.
Because eating spicy can cause your body –pituitary gland and hypothalamus specifically, to release endorphins. Endorphins can be known as a trigger happy chemical, which gives you an instant feeling of pleasure from head to toe. People crave the spiciness of food just the same way they crave something sweet or salty.
It may spice up your libido
Even testosterone, the hormone tied to libido, can be increased by eating spicy food. A recent study from the journal Physiology and Behavior confirms that eating spicy leads to higher levels of testosterone.