TED-ED: The science of spiciness - Rose Eveleth

The video explores the concept of spiciness, explaining that it is not a taste but a sensation caused by compounds like capsaicin activating sensory neurons. Different spicy foods affect the body in various ways, with some targeting the mouth and others the sinuses. The Scoville scale measures spiciness, with the hottest peppers reaching millions of units. Historically, spices may have been used for preservation or medicinal purposes. Today, people enjoy spicy foods for the thrill, and some studies suggest a genetic predisposition to liking spicy sensations.

Why do some people enjoy eating spicy food despite the pain?

What theories exist about the historical use of spices?