Spicy foods are a venom for mammals, some birds, and insects. Humans are the only animals that eat spicy food.

 

The lower familiarity with spicy foods among Europeans and Americans compared to other countries stems from a combination of cultural heritage and historical culinary practices. Traditional European and American cuisines have typically leaned towards milder flavors, with less emphasis on the use of spicy ingredients. This preference for mildness has been ingrained in culinary traditions over generations, shaping people's taste preferences and culinary habits.

Additionally, access to and availability of spicy ingredients have played a role in shaping dietary preferences. In regions where spicy peppers and spices are not as abundant or widely used, individuals may have fewer opportunities to develop a taste for spicy foods. Cultural norms and culinary traditions also influence the types of foods that are commonly consumed, further contributing to the lower consumption of spicy dishes in these regions.

Furthermore, biological factors such as individual sensitivity to capsaicin, the compound responsible for the heat in spicy foods, can influence one's tolerance for spicy flavors. Some individuals may have a lower tolerance for spicy foods due to genetic predispositions or personal preferences. However, as global food cultures continue to intersect and influence each other, there is a growing acceptance and appreciation for spicy foods in Europe and America, leading to an increased availability and consumption of spicy dishes in recent years.