Your craving for spice might just be a mental thing

In my family, I'm affectionately called 'Baby Spice.' No, it's not a nod to the 90s pop group, but because I’m completely hopeless when it comes to anything with a kick.

'Are you sure this sauce isn't spicy?' It's the question I ask every time before ordering. 'Oh, not at all,' they always reassure me.

When the food arrives, everyone at the table watches in amusement as I gasp for air, desperately reaching for water that does nothing to help.

'Here, try some bread,' one of my kids will say, shaking their head. 'And yes, I’ll switch plates with you.'

I can't be the only one who avoids spicy foods, but there are plenty of people who crave the heat — the hotter, the better. Some even seek out the spiciest peppers, daring their digestive systems to handle the heat.

'There’s no spice I can’t conquer, bring it on,' my husband used to boast. He would happily devour those fiery dishes, sweating only slightly as he went.

How can such extreme differences in taste exist? A recent study suggests that these reactions may be shaped by how our expectations influence our sensory experiences. In other words, I might find spicy food unbearable simply because I expect it to be.

'Expectations have a lot of power,' explained Dr. Susan Albers, a clinical psychologist at the Cleveland Clinic in Ohio, who wasn't part of the study.

'They can turn a burning sensation into a pleasurable experience or a painful one, depending on how we expect it to taste.'

Hotter in our minds than on our tongues

In a study published Tuesday in PLOS Biology, researchers in China scanned the brains of 24 people who enjoyed spicy foods and 22 who didn’t.

During the brain scans, participants were each given 30 squirts of both mild and intensely spicy hot sauce, followed by water, all while viewing two blue-colored peppers. The peppers gave no hint as to the heat of the sauce.

The experiment was repeated with the same hot sauces, but this time participants were shown different colored peppers: two red peppers when they received the hottest sauce, one red and one blue for the milder sauce, and two blue peppers when they were given water.

Brain regions associated with pleasure lit up in those who enjoyed spicy foods — often the hotter the spice, the greater the pleasure.

For those who disliked spice, however, it was a different story. Their pain centers activated when the hot sauce was introduced in both trials, with the pain response being far stronger in the second trial when they knew the hottest sauce was coming.

'I was surprised by how much negative expectations amplified the brain's pain response, even though the stimulus itself was the same,' said lead author Yi Luo, a researcher at the School of Psychology and Cognitive Science at East China Normal University in Shanghai.

'This study underscores how our anticipation of discomfort can drastically heighten the sensation of pain,' Luo stated.

There are other factors, like genetics, that influence our food preferences. Take cilantro, for example: people with a specific gene find it tastes like soap, while others savor its flavor.

'Some of it could be about expectations, but it’s also about how your body is wired to experience food,' said Albers. 'We all taste the same foods differently. Your taste preferences are as unique as your fingerprint.'

Curious about eating spicier food?

My family would be thrilled if I went from spice wimp to spice enthusiast, as we could finally enjoy hotter dishes together (and I’d stop swiping their milder meals).

If you’re hoping to change your views on spice, here are Albers' tips:

Reframe negative associations: If you're not a fan of spicy food, try approaching it with curiosity rather than dread. Albers suggests, 'Shifting your mindset might change how you perceive and experience it.'

Experiment with different spices: Focus on the full sensory experience, she recommends. Pay attention to the flavors, textures, and heat sensations of various spices without rushing to judge them.

Use visual cues wisely: Be mindful of how visual cues like menu descriptions or food presentation shape your expectations, Albers advises. This awareness can help you manage your anticipation of spicy dishes.

'Take paprika, for instance. Its red color makes some people think it's spicy, but it isn’t,' said Albers. 'A curry offers a different kind of spice compared to a chili pepper. Keep in mind, your expectations can greatly influence your experience.'

Listen to your body: As you eat spicy food, pay attention to your body’s responses. Notice where you feel the heat and how it evolves, helping you understand your personal spice tolerance and enjoyment levels.

'If you want to build your spice tolerance, do it gradually and with awareness. Start with milder spices and slowly increase the heat,' advises Albers. 'There’s no universal 'right' level of spiciness — it’s all about what feels comfortable for you.'

Pair spicy foods wisely: Consider balancing the heat with cooling elements, like a slice of cheese or bread. Begin with small bites, Albers suggests.

'This approach can enhance your overall enjoyment and make the experience more manageable,' she adds.

A word of caution for spice lovers

What about those who are all about the heat? It’s possible that some things might just be too fiery, even for the most dedicated spice enthusiasts.

On the Scoville scale, which measures pepper heat, a Carolina Reaper clocks in at around 1.7 million Scoville Heat Units, while a Naga Viper reaches about 1.4 million. In comparison, a jalapeño falls between 3,500 to 8,000 units.

'Spicy foods can boost your metabolism, raise your heart rate, and even cause vomiting and stomach discomfort — so there’s definitely a physical reaction happening,' says Albers.

'If you notice your heart racing rapidly or find yourself sweating a lot, it could be a sign that spicy foods aren’t the best choice for you,' she adds.