Spicy foods: How do people tolerate the burn?

While some individuals are able to tolerate spicy foods without breaking a sweat, others do not fare as well…

By Kaitlyn Liu

An uncontrollable firestorm blazes rapidly, bringing with it an intense heat and furious burn that one could never have anticipated. The once-cooling sensation of water only serves to amplify this inferno as it scorches the throat without any sign of subsiding. The taunting vermilion dish sits humbly on the table, its bright hue and cartoon chili pepper rating serving as a warning for all who dare to give it a taste.

… Alright maybe it isn’t that dramatic. But to some, the very prospect of consuming a chili pepper may seem like a death sentence.

As a spice lover myself, I’ve always wondered, what could possibly cause differing spice tolerances? While some flinch at the taste of pepper in soup, others do not feel the burn in even the hottest of curry dishes.

What causes the feeling of spice?

A long time ago, chili peppers (yes, they’re fruits) needed to formulate a strategy to ensure survival. Most fruits reproduce by allowing animals to ingest their seeds and get rid of them (the natural way). However, chili seeds are much less durable than regular fruit seeds—they’re easily destroyed by the high levels of acidity in stomachs. Therefore, chilis evolved a spice “defense mechanism” to avoid being consumed by animals and prevent the destruction of new chili plants.

This solution involved the use of an organic compound known as capsaicin. When we eat spicy foods, capsaicin molecules bind to the same receptors on the tongue that react to pain and high temperatures. This causes a burning sensation, that does not cause any physical damage to the mouth.

So… is it all in our heads?

Essentially, the feeling of spice is merely a sensation of heat. For individuals who vehemently condemn spicy foods, the heat may only seem intense to them because they’ve convinced themselves of the burn. That isn’t to say that spicy foods aren’t spicy… but perhaps the suffering can be lessened by believing that the heat is not as bad as one thinks.

Is spice tolerance genetic?

It doesn’t come from a natural affinity for chili peppers.

Substance P is a neurotransmitter that regulates pain signals to the brain. Recent studies show that capsaicin and other molecules found in spicy foods actually wear down this neurotransmitter over time. Therefore, individuals who experience frequent exposure to spicy foods tend to become desensitized to the heat, and subsequently, have a higher spice tolerance. So people who often ate spice in their dishes from a young age are, in a way, more “adapted” to eating spicy foods.

Training the Tongue

It is, in fact, possible to “train your tongue” to handle spice. When the pain receptors on the tongue are repeatedly exposed to capsaicin, it can degrade the nerves, allowing for higher spice tolerance. Before you panic, yes, these receptors can grow back. However, to maintain a high spice tolerance, it would mean that one would have to continuously consume spicy foods.

For individuals with lower spice tolerances, one can start small and gradually increase the spice. Although you probably won’t find yourself craving ghost peppers, at least you won’t have to seek relief from a mild bowl of curry.

Common Misconception:

Just a final reminder, water does not help counteract the effects of spice. Instead, it actually further spreads the capsaicin molecules, creating an even more painful sensation. However, there are certain foods that can help bind to and absorb the capsaicin molecules. These generally consist of dairy foods, sugar, starch, or alkaline foods such as lemons or tomatoes. So if you ever find yourself in a spice challenge, make sure you have some milk or honey on hand!