Ever wonder why... some people can’t tolerate spicy food?

It’s the amount of spice we’re exposed to that determines whether we can handle the heat.

Experts at Pennsylvania State University conducted taste-perception studies looking at both physiological and social factors. The reaction of receptors in the mouth will differ depending on how much capsaicin – the active chemical in spicy foods – you are used to. With continued exposure to the chemical, receptors that send signals of a ‘burning’ sensation to the brain become desensitised. Research by psychologist Paul Rozin showed that people in China and India – known for their chilli-laden diets – have reduced sensitivity when compared to those in other cultures.