Frequency of consumption How? One way is by eating spicy food more often. This can make your mouth less sensitive to capsaicin over time. But, this won't last forever, so you need to keep eating spicy food if you want to keep up your tolerance.
Over the long term, with repeated spicy meals, the whole nerve ending starts to degrade in a way scientists are still trying to understand. The nerves aren't permanently damaged, though, and can grow back. That's why it takes a regular diet of spicy food to keep the burn at bay.
Over time, your entire nerve ending can degrade, which is a phenomenon that science still doesn't fully understand yet. However, these nerves can grow back, so if you want to maintain your tolerance to spicy food, you have to eat it often.
Eating spicy food to build your tolerance works in two different ways, says Prescott. The first is temporary and reversible: desensitization. “Essentially, the pain receptors respond much less,” but that condition lasts just a few days. The second is called a context effect and is longer term.
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.
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.
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.
Thailand. Well, if you have ever been to Thailand or tried out their famous curries, green and red, you would know why they are known for their flavourful, spicy and aromatic food. Most of the food that you can find here are in the form of spicy soups and fried foods.
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.
Over time, eating spicy food can desensitize nerve endings, resulting in a higher spice tolerance. People from Mexico, Korea, or India are naturally more tolerant of spicy food because they consume them regularly. They have become desensitized to the pain from a young age.
Increased production of mucus in the stomach and a temporary increase in metabolic rate, which can cause stomach cramping and pain. An increased rate of digestion in the intestines that can lead to diarrhea. Nausea and vomiting (usually only if the food is very spicy). Painful bowel movements.
Shelf Life of Spices
Whole spices are at their freshest within the first 10 months of being bottled. Ground spices retain most of their flavor for 2-3 years. Whole spices retain most of their flavor for 3-4 years. Spice blends retain most of their flavor for 2 years.
Alpha males tend to thrive in cutthroat offices—and restaurants that douse their food in hot sauce. A study by researchers from the University of Grenoble found that men who preferred spicier foods also tended to have higher testosterone levels than men with milder tastes.
Burning sensation and absolutely inability to eat spicy food can tell you more about the things happening in your mouth. It could indicate vitamin deficiencies, ulcers, infections in the mouth, or even dry mouth.
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).
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.
The active ingredient in peppers is capsaicin; this chemical is the cause of the temporary numbness but the numbness is simply a result of your body going into protection mode from the pain of eating spicy food. This effect – no matter how virulent at the time – doesn't last.
The Bottom Line. Spicy food is linked to various health benefits including reduced mortality, better heart health, lower blood pressure and increased satiety. However, if you have a digestive illness, spicy food could make your symptoms worse.
Remember how we said capsaicin is an alkaline molecule? Balancing it with an acid can help neutralize the molecule's activity. This means drinking or eating something acidic — such as lemonade, limeade, orange juice or a tomato-based food item or drink — may also help cool your mouth down.
There is a reason why Mexico is recognized as one of the countries with the world's spiciest food. You will try dishes made with Jalapeño, Pabloan, Serrano, Habanero, and Ancho in Mexican food. These peppers are some of the hottest, and the food here is worth trying, and you will be hungry for more.
I'd go with masochist.
Some researchers have theorised that certain people who can tolerate spicy food better might have just been born with lesser TRPV1 - which means they have less sensitivity to spice - or that the receptors itself are less sensitive to spicy food.