4 ms·
Capsaicin receptors also get “used up” over periods of long exposure, so you become less sensitive to the sensation. It sounds like you’ve been exposed to it yo
by orev 4y ago
Capsaicin receptors also get “used up” over periods of long exposure, so you become less sensitive to the sensation. It sounds like you’ve been exposed to it your whole life, so have simply adjusted to it.
If you abstained for an extended period of time (6 months?) that Diablo pizza would probably blow your head off.
- saiya-jin 4y agoI've noticed ie in India that long time exposure severely numbs all your taste buds, so folks end up over-salting, over-sweetening etc. which definitely goes in bad direction re long term health. Or one can accept that non-spicy foods taste very bland, which is rather sad world TBH. Many ie french are like this, they politely refuse going extreme re chilli, but once you get to fine tastes of that cuisine that would be completely gone you understand them. And join them, even as Indian/curry food lover
- ilyt 4y agoKinda why I don't care for spicy food, it feels to me like bandaid for not making food actually tasty in the first place without the spiciness...
- govg 4y agoI feel like the word "spice" is doing the work when we really mean "heat". There is a lot of variance in the spice used in India, and a lot of them can contribute to the feeling of heat or "spice" that Indian food is famous for outside. There are a lot of spices in Indian cuisine which are the primary sources of taste and character in dishes, while not necessarily being "hot".
- astura 4y ago>I've noticed ie in India that long time exposure severely numbs all your taste buds You sure it's the chillis? People's sense of taste also decreases significantly due to exposure to time (aging).