Natural high
In response, your body releases endorphins, the natural painkillers that also happen to make you feel good. This is why some people describe eating spicy food as a kind of rush because it literally makes you high on heat.
Global affair
Here in Malaysia, spicy food is a way of life. It can be best described as the identity of Malaysians. Dishes of bold heat such as sambal belacan and spicy-sour flavours of asam pedas are considered a favourite of most Malaysians. Ask any Malaysian about their tolerance level – chances are, they have trained their taste buds from a young age.
Understanding spice levels
For those who love extreme spice, ghost peppers shoot past one million, and the notorious Carolina Reaper, known as one of the world’s hottest chillies, can go over 2.2 million. However, the perception of spice is subjective. What might be mild to one person could be overwhelming to another. Cultural background, genetics and even, what you have eaten earlier in the day can affect how you experience spice.
For many, eating spicy food is about endurance and satisfaction. It is not really about the flavour. There is a sense of pride in being able to handle the heat. Spicy food also stimulates appetite and digestion. It increases saliva production and boosts metabolism, which may be why it is a staple in hotter climates where the kick helps cool down the body through sweating. Moreover, spicy food is full of flavour complexity. The heat draws out other notes in a dish, sweetness, sourness become more pronounced. When done right, spice does not overpower but it enhances.
Building your tolerance
So the next time your tongue tingles and your brow starts to sweat, embrace the fire.
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