The Science Behind Our Love for Spicy Food.
Spiciness is related to temperature sensation, which is why it doesn't make the list of classic tastes alongside sour, bitter, sweet, salty and umami. The "spicy" chemical that ignites your tongue is called capsaicin. There are several theories as to why humans enjoy spicy foods despite the sometimes-painful experience, including risk and reward, personality traits, and evolutionary benefits. Some people are also born with different or less-functional capsaicin receptors, giving them a higher spice tolerance from the start.