The brain can be trained to embrace spice by gradually increasing intake, replacing the initial 'burning pain' sensation with a 'dopamine hit.'
People's different tolerances to spice may be a combination of genetics and early age exposure, but most can train themselves to enjoy chilli heat.
Capsaicinoids in chilli peppers cause a 'burning pain' sensation as they interact with nerve pain fibers, tricking the brain into perceiving heat as dangerous.
Despite the brain initially perceiving the heat from chillies as dangerous, over time as the discomfort fades, a dopamine hit is experienced, leading to a rewarding and addictive sensation similar to a thrill.
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