Why don't I like spicy?
Approved answer
Understanding Spice Sensitivity
The ability to tolerate spice is largely influenced by genetics. Capsaicin, the active ingredient in chili peppers, interacts with TRPV1 receptors and can induce a sensation of pain. Individuals with a lower number of TRPV1 receptors tend to experience less sensitivity to spicy foods. Additionally, a person's tolerance for spice is also shaped by various other factors.