How Chilis Got Spicy (and Why We Love the Burn)

Chili peppers, originating in South America, have been domesticated for over 6500 years. Their spiciness, due to capsaicin, evolved as a defense mechanism against pests and fungi. While birds are unaffected by capsaicin, mammals experience a burning sensation. Humans, however, have embraced this spiciness, leading to the global spread of chilies. The biochemical interaction with capsaicin releases endorphins and dopamine, making the experience pleasurable. This unique relationship has made chilies one of the most widely cultivated spices worldwide.

What is one of the oldest known domesticated plants in the Americas?

• Glyptodonts

• Potato

• Maize

• Chili Peppers

Where do researchers believe the Capsicum genus originated?

• Europe

• Western or Northwestern South America

• Asia

• Central America

What compound is responsible for the spiciness in chili peppers?

• Endorphins

• Dopamine

• Capsaicin

• Nitrogen

Why might spicy chilies have an advantage over non-spicy ones?

• They grow faster

• They are more resistant to certain pests and pathogens

• They require less water

• They produce more seeds

Which animals are ideal seed dispersers for chili peppers?

• Mammals

• Birds

• Reptiles

• Insects

What neurotransmitters are released when humans consume capsaicin?

• Serotonin and Melatonin

• Endorphins and Dopamine

• Oxytocin and Serotonin

• Adrenaline and Cortisol

Which other mammal, besides humans, is known to consume chili peppers?

• Bat

• Kangaroo

• Elephant

• Tree Shrew