This is How to Up Your Chilli Game

There are many factors that influence whether people like spicy foods, including a sensation-seeking personality trait, which was coined by Paul Rozin, professor emeritus of psychology at the University of Pennsylvania, as “benign masochism”, whereby people take pleasure out of seemingly unpleasant pursuits.

The active chemical in chilli that gives us that unmistakable burn is called capsaicin. Studies have shown, as has anecdotal evidence, that one’s chilli tolerance can improve over time as they continue to eat more spicy foods. This phenomenon is known as “capsaicin desensitisation”. If you’ve endured humiliating lunches locked in a fit of coughing at the hint of chilli powder, this means there is, indeed, hope for you.

To kickstart your relationship with this spicy fruit (yes, they’re technically a fruit), we’ve compiled a list of ways to crank up your ability to devour heat – and enjoy doing so!

1. Begin by eating raw heat

If merely looking at a chilli makes your eyes water, avoid them altogether for now and experiment with the raw heat found in ingredients such as garlic, radishes, Dijon mustard, black peppercorns and fresh ginger.

2. Progress to spicy condiments (on the side)

Hot sauces are taking off in Australia and local brands have sprouted to meet the demand. Add a trickle of chilli oil to dumplings or try dabbing a little sriracha or smoky chipotle sauce on your scrambled eggs of a morning. If necessary, moderate the burn with a side serve of yoghurt.

3. Add one spicy meal to your weekly repertoire

The goal here is to prepare spicier versions of the meals you regularly cook. Doing so, you’ll soon discover what types (and thresholds) of heat you might enjoy. If baking is your forte, try adding two teaspoons of chilli flakes to your chocolate cake batter. The sweetness will temper the heat factor, but you’ll still be upping your tolerance.

4. When dining out, order these

Sip a Mexican hot chocolate, trial Thailand’s beloved tom yum soup, or opt for pasta with arrabbiata sauce. If you’re in Chatswood, head to China Chilli for the grilled cumin lamb ribs with spicy sauce, $31.80; Mother’s Kitchen for the spicy, chilli, garlic, peppery beef noodle soup, $11.90; or the krapao gai sub (wok-tossed minced chicken with chilli and holy basil) from Chum Tang.

5. Finally, confront the chilli head-on

Don’t scoff a handful of screaming-hot birds’ eye chillies for kicks or to prove yourself. Pop the occasional pickled jalapeno. Add thinly sliced chilli to noodle soups. When you’re in the kitchen, remember that de-seeding chillies can decrease their sting. Most importantly, keep at it. You might find that with enough practice, you start to crave the scorch (just maybe).