Science explains why some people seem to like their food crazy hot. Thanks to HelloFresh for sponsoring this video! Get started with eight free meals — that’s $80 off your first month of HelloFresh. Go to https://bit.ly/30LBupZ and enter adamragusea80.

**SOURCES IN ORDER OF APPEARANCE**

1991 study on capsaicin desensitization (not free): https://www.ncbi.nlm.nih.gov/pubmed/1...

Dr. Nadia Byrnes, principal sensory scientist at Ocean Spray Cranberries:   / nadiabyrnes  

2001 study on the dispersal of chili seeds by birds vs mammals (not free): https://www.nature.com/articles/35086653

1998 study on the link between spicy culinary traditions and warm climates (not free): https://www.journals.uchicago.edu/doi...

1995 study on capsaicin desensitization, also exploring how capsaicin exposure reduces perception of other flavors (not free): https://www.sciencedirect.com/science...

Dr. Byrnes' dissertation on the personality traits of chili-lovers: https://etda.libraries.psu.edu/files/...