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Roberto Silvestro, PhD Candidate, Biology, Université du Québec à Chicoutimi (UQAC)

Why some like it hot: The science of spiciness

Capsaicin is what makes chilli peppers taste hot. (Shutterstock)

Spiciness, or its perception, occurs in most cuisines worldwide. The chilli pepper of the genus Capsicum (family Solanaceae) is one of the world’s most widely used spices, found in thousands of recipes and sometimes eaten as a stand-alone dish. One in every four people on the planet currently eats chillies on a daily basis.

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