Just because you're born with fewer capsaicin receptors doesn't mean you will never be able to enjoy spicy food in your lifetime. It isn't a myth — you really can increase your level of spice tolerance through frequent exposure.
I find that typically about three days of fasting from spicy food will offset this a bit, but usually about a week to reset the clock so to speak. It's going to vary with everyone and a key factor is your own pain tolerance and the aforementioned factors.
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.
But for those who would like to wipe their aversion away, opening themselves up to a much fuller world of flavors and experiences, experts offer some solace: Yes, most people can train themselves to eat spicy food. “It is absolutely possible to do that,” said John E.
A recent “Flavor Trend Category Report” by Technomic concludes that Asian people have the highest tolerance for spicy foods, while Caucasians have the least.
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.
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.
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.
Spicy foods have been shown to help with weight loss. “Capsaicin helps increase your core temperature, increase metabolism and helps burn calories faster,” Robinson says. “Research has shown that it could increase your metabolism by up to 5 percent.”
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).
Many milk-based products contain a protein called casein, which can help break down those capsaicin tricksters. Think of casein as a detergent — attracting, surrounding and helping wash away the oil-based capsaicin molecules floating around your mouth, similar to how soap washes away grease.
Eat Something Rough – Crackers, bread, and rice give the receptors in your mouth a different kind of signal to focus on, which interrupts the intensity of the heat. Eating starchy foods might also help to absorb some of the capsaicin and keep it from entering your body so quickly.
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).
Boost your metabolism
Much of the research on spicy foods focuses on capsaicin, the compound that gives chile peppers their kick. Some of that research has found that capsaicin boosts the body's ability to break down fat and burn more energy. “It seems to rev up the body's fat-burning mechanisms,” says Lane.
Another recent study, from researchers at the University of Grenoble, in France, found that men who liked their food spicy had higher levels of testosterone.
Why? A look into the anything-but-bland origins—and the fiery future—of a famously bland cuisine. If you grew up as I did — an American Jew with little faith but lots of historically informed anxiety — you have a “When they come for the Jews” plan.
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 contributes to 75% of global spice production. This is reflected culturally through their cuisine; historically, the spice trade developed throughout the Indian subcontinent, as well as in East Asia and the Middle East.
The heat may be all in your head
“Although you feel like it's burning [when you eat spicy foods], it's actually a trick of the mind,” he says, adding that spicy foods do not cause any physical harm to a well-functioning digestive system.
Spice tolerance is mainly genetic. Capsaicin, the spice component found in chili peppers, can elicit pain when binding to the TRPV1 receptors. People who have fewer TRPV1 receptors are less sensitive to spicy food. Spice tolerance also has a lot to do with someone's personality.
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.
While it may feel like your taste buds may be singed forever, the pain is temporary. The burn from capsaicin generally dissipates in about 15 minutes, according to McGee. Serena Ball, MS, RD, is a registered dietitian nutritionist, food writer and recipe developer.
In fact, according to Ellen, one common change in taste as you age is an increased tolerance for spice levels, which may simply be due to the fact that you gradually build up the taste for spicy foods over time.
Temperature Regulation
Elizabeth says one of the most interesting things about spicy food is that “it can heat up your body when it's cold out and, surprisingly, can cool your body off when you are hot. Eating spicy food makes you sweat and sweating actually helps your body temperature regulate itself.
The Carolina Reaper has just been called the hottest chili pepper in the world, thanks to the Guinness World Records. The Carolina Reaper was created in South Carolina by a man named Ed Currie, who crossbred a red habanero pepper with another chili pepper breed known as the Naga Viper.