What do humans and Asian tree shrews have in common? We are the only two mammals known to tolerate the burn of capsaicin – the active chemical compound responsible for making chili peppers spicy hot. An extraordinary 57.3 million tons of chili peppers are consumed globally each year. We explore evolutionary biology, neuroscience, psychology, and archaeology to explain why the chili pepper has become one of the widest-cultivated spice crops in the world.
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