Why do people like spicy food?
The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.
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Burning up for spicy food? Here’s the science behind it
Jody Denton, a self-described “chili head,” ran an experiment with his two young daughters, Ana and Olivia. As they grew up, he cooked their meals just a little bit spicier than they wanted.
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