Capsaicin is the compound in chillies that elicits the spicy sensation that’s either loved or hated by people. A: Capsaicin is the compound in chillies that elicits the spicy sensation that’s either loved or hated by many people. The researchers then used modelling to determine what percentage of chilli liking was associated with genetics. They concluded genetic factors accounted for 18-58 per cent of the variation in liking spicy foods, oral pungency and pungent sensations. There is evidence that repeated exposure to capsaicin and chillies can produce long-term desensitisation, but the story is more complicated than that.

Source: Stuff March 06, 2023 02:33 UTC