The news of a hot chilli sauce shortages earlier this year – due to high temperatures and drought in agricultural regions – prompted warnings to stock up on supplies or forego adding this flavor to your food. But what prompts people to want to do this in the first place?
We are usually born with an aversion to the sensations like the taste of chilli on our tongue. This isn’t surprising because the key ingredient in chilli is a compound called capsaicin, which causes a painful and even burning sensation when it comes into contact with sensitive areas of our skin, eyes and mouth. Little wonder that it is also a key ingredient in pepper spray.
