A Perk of Our Evolution: Pleasure in Pain of Chilies

Late summer is chili harvest time, when the entire state of New Mexico savors the perfume of roasting chilies, and across the country the delightful, painful fruit of plants of the genus Capsicum are being turned into salsa, hot sauce and grizzly bear repellent. Festivals abound, often featuring chili pepper-eating contests. “It’s fun,” as one chili pepper expert wrote, “sorta like a night out to watch someone being burned at the stake.” Some experts argue that we like chilies because they are good for us. They can help lower blood pressure, may have some antimicrobial effects, and they increase salivation, which is good if you eat a boring diet based on one bland staple crop like corn or rice. The pain of chilies can even kill other pain, a concept supported by recent research. How did this happen? The story of how chilies got their heat is pretty straightforward. A recent study suggested that capsaicin is an effective defense against a fungus that attacks chili seeds. In fact, experiments have shown that the same species of wild chili plant produces a lot of capsaicin in an environment where the fungus is likely to grow, and very little in drier areas where the fungus is not a danger...more