Heat tolerance
The way regular chilli eaters become less sensitive to burn over time.
Also: chilli tolerance, desensitisation, capsaicin adaptation
Heat tolerance describes how people vary in their response to chilli. Capsaicin triggers the TRPV1 receptor, which normally signals painful heat. Regular exposure leads to desensitisation, so frequent eaters feel less burn from the same dose, and cultures with chilli-rich diets often include children eating small amounts from early on. Genetics, expectations and habit all play a part. The pleasure many people find in spicy food is linked to the body's release of endorphins and the thrill of a safe danger. Tolerance is not fixed and fades if chilli is avoided for some time. Hosts should offer mild options and cooling sides.