How Chilis Got Spicy (and Why We Love the Burn)

Chili peppers, originating in South America, have been domesticated for over 6500 years. Their spiciness, due to capsaicin, evolved as a defense mechanism against pests and fungi. While birds are unaffected by capsaicin, mammals experience a burning sensation. Humans, however, have embraced this spiciness, leading to the global spread of chilies. The biochemical interaction with capsaicin releases endorphins and dopamine, making the experience pleasurable. This unique relationship has made chilies one of the most widely cultivated spices worldwide.

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