The study found that there was a common genetic factor that regulated responses to spicy foods. The results revealed that genetic factors accounted for 18% to 58% of the variation in the enjoyment of spicy food, which allowed the researchers to conclude that spice tolerance does have ties to genetics.
Spice tolerance is subjective!
A recent “Flavor Trend Category Report” by Technomic concludes that Asian people have the highest tolerance for spicy foods, while Caucasians have the least.
Building on studies from the '80s that demonstrated a connection between enjoyment of roller coasters and passion for spice, researchers discovered that people with sensation-seeking personalities (i.e. thrill seekers) were more likely to enjoy spicy foods.
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.
The more you eat spicy foods, the more resistance you develop and the lesser of the effect of the capsaicin in your mouth. As you get comfortable with a particular degree of hotness, you may start to increase it gradually to see how far you can go. Don't forget the cold milk to help with the heat or a piece of bread.
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.
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.
When you eat foods with capsaicin, like chili peppers, certain receptors in your mouth pop off, and that tricks your brain into thinking that your mouth is on fire. As part of your response to this stress, your body will produce endorphins, to help stem the pain of these transmissions.
76% of people who enjoyed spicy food the most also liked trying new things—and 66% felt more content with their lives overall than people who liked milder flavors. In the spice lover category, 54% percent also considered themselves to be creative, 51% said confident, and 44% noted that they were adventurous.
Denmark Has the Least-Spicy Food in the World. Why?
A woman in India, Anandita Dutta Tamuli, may be an example of the lucky few who have no such receptors. When Tamuli squeezed the juice of a 1-million-SHU pepper into her eye in 2009, she had almost no reaction.
Climate: Spicy food is thought to have originated in warmer regions, where spices were used to help preserve food in hot and humid conditions. Many Asian countries, such as India, Thailand, and Malaysia, have hot and humid climates, which may have contributed to the popularity of spicy food in these regions.
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.
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.
When your face flushes and you start to sweat after biting into a hot pepper, it's because your brain is trying to cool your body down. Bottom line: the burning sensation caused by eating spicy foods is merely an illusion. However, it's an illusion that can really, really hurt!
Depression. “Capsaicin has been shown to work as an endorphin,” Robinson says. “The body produces endorphins, like serotonin, in response to the heat, which it mistakes for pain. This makes you feel better and decreases the risk for depression or stress.”
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.
You have oral ulcers/ stomatitis
These prevent you from eating spicy food. Reduce stress, get good sleep, and have balanced meals to avoid ulcers.
Hot or spicy is not a taste
Technically, this is just a pain signal sent by the nerves that transmit touch and temperature sensations. The substance “capsaicin” in foods seasoned with chili causes a sensation of pain and heat.
Mexico. There's no doubt, the Mexicans can make the spiciest food in the world with their penchant for Jalapeno, Pabloan, Habanero, Ancho and Serrano peppers. These chilli and peppers that we just listed out are known to be the spiciest ones that you can find in the world.
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.
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).