Why do people love spicy food even when it hurts to eat it?
Capsaicin triggers TRPV1 nociceptors, producing a burning sensation and autonomic defenses like tearing, sweating, and nasal discharge rather than a taste response.
You Could Have A Genetically High Tolerance To Spicy Food - Tasting Table
Genetic variation in the TRPV1 receptor primarily determines individual sensitivity to capsaicin, while habitual and early exposure can increase tolerance.
