Netizens Are Cracking Up At These 28 Stories Of People Living With The Lowest Spice Tolerance, As Shared In This Online Group

We don't know for sure who was the first person who thought of adding various pleasantly or sharply smelling seeds and herbs to food, but one thing is for sure - this guy was a damn genius. And for several millennia, humanity has been unable to part with spices. More precisely, it can, but it just does not want to. Because of spices, great geographical expeditions were carried out, aggressive war campaigns were undertaken, in particular, with the aim of redirecting the trade flows of precious goods from one country to another.

Thanks to spices, in many European countries, such a concept as the Chamber of Weights and Measures appeared. There were times when spices were valued significantly more than gold. And until almost the middle of the 19th century, the opportunity to simply pepper food was available only to a few hundreds or thousands of insanely rich people around the whole country.

"In fact, spices originally had a purely utilitarian use - some of them have pronounced bactericidal properties, and help to significantly extend the shelf life of meat. Especially in hot climates," says Roman Sardarian, a chef from Odesa, Ukraine, to whom Bored Panda reached out for a comment. "And then someone just realized that these plants also make meat taste better. Much more delicious, to be honest."

"By the way, what's interesting about herbs and spices is that herbs are actually the leafy parts of plants, while spices are everything else. Bark, buds, seeds, roots of plants. So basically from the same one plant we can obtain, for example, two products completely different in taste and characteristics. As for people's intolerance to the taste of spices and herbs, then everyone, of course, has completely different taste features. True, there is also a question of habit. If you have been eating spicy food for years, then your taste buds will certainly adapt to it. Individual predisposition and adaptation are the two main factors in this matter," Roman states.

The thing is that spicy food contains a substance called capsaicin - and when consumed, it activates a taste receptor called TRPV1. The number of these receptors, as well as their sensitivity, is completely individual for each person; however, capsaicin is addictive in receptors. So the more spicy food you eat, the more of it you can consume. Of course, over time.

And in 2017, researchers from the University of California conducted a study on the mechanism of TRPV1 channel activation by capsaicin, calling it 'Understand spiciness'. According to the scientists, further research into this mechanism will not only help cooks, but is also greatly needed to guide pharmaceutical efforts.

Returning to the story of my mom - once, several years ago, I sincerely regretted that in her entire life she probably did not realize the beauty of food saturated with various divine tastes. I made her a special pasta bolognese, added some homemade Worcestershire sauce. I spent several days collecting ingredients and cooking like goddamn Severus Snape at his magic cauldron. I finally invited my mom to the table, gave her a plate, holding my breath, waiting for her reaction. She placed the first portion into her mouth, chewed, listened to her feelings - and then grimaced and said: "Good Lord, that's disgusting!..."

Just put up with it if one of your relatives, friends or acquaintances is intolerant to spicy food. Perhaps you can't do anything about it. Better just scroll this list to the very end and maybe add your own tale on the topic. After all, there's nothing better for a good post than to spice it up with some commenters' stories, isn't it?