If you don’t like chillies, read this for academic interest. If you like chillies, read it because you’ll enjoy the spice!
Food science has a theory called “dynamic contrast.” It holds that the human tongue likes variety and surprise. It likes a little salt with its sweet, a little crunchy with its creamy. Though technically an irritant, chili adds spice, literally and otherwise. Psychologists have other ideas on the topic. Some have explained the chili pepper’s popularity by way of the “risk-taking personality”: superhots as the edible version of sky diving. As a thrill seeker and a hot sauce fan, I’ve been looking forward to sampling the bhut.