Indian food has become one of the fastest-growing segments of the ethnic food scene in recent years. More people from around the globe have had some sort of exposure to the cuisine known for its diverse range of ingredients, tongue-tickling flavors, health benefits, and levels of spiciness.

From London to Dubai, Bangkok to LA, you can find an Indian restaurant just about anywhere these days. Next time you are at your local Indian restaurant, be sure to ask for Rupee Beer, Named the Best Beer For World Food, specially crafted to pair with Indian, spicy, and world cuisine.

Spicy food contains a chemical known as capsaicin, which activates a receptor in our mouth and tongue called a TRPV1 receptor. Every human varies in the amount of receptors they carry from person to person, which is one reason why some people can or can’t handle a bit of spice in their lives.

Reports & studies done on spice tolerance around the world have shown continued exposure to capsaicin could also be attributed to the more you try spicy food, the more your body can handle it.

This is especially true in countries and cultures like India, where spicy food is a staple regional diet. If you’ve been eating spicy food your entire life, you most likely will have built up a resilience to it.

Some additional research has indicated that there is a psychological element often at play when spicy food is being consumed. Spice lovers additionally still show signs of burning and sometimes pain when having their favorite curry, however find it pleasurable rather than painful.