In honour of a batch of dhal I made tonight and accidentally made spicier than I intended (but still just within my tolerable levels!), have an article I found on why some people tolerate spicier food than others. Genetics, life experience, and endorphin rushes all play a role.
Thank you for reading! If you like, you can interact with this post on:
Jessica Smith is a left-wing feminist who loves animals, books, gaming, and cooking; she’s also very interested in linguistics, history, technology and society.