Skip to main content
Log in

The nature and acquisition of a preference for chili pepper by humans

  • Published:
Motivation and Emotion Aims and scope Submit manuscript

Abstract

This paper deals with the general problem of the acquisition of positive affective responses, by study of the reversal of an innate aversion to the irritant properties of chili pepper. Interviews, observations, and measurements were carried out in both Mexico and the United States. Exposure to gradually increasing levels of chili in food seems to be a sufficient condition for preference development. Chili likers are not insensitive to the irritation that it produces. They come to like the same burning sensation that deters animals and humans that dislike chili; there is a clear hedonic shift. This could be produced by association with positive events, including enhancement of the taste of bland foods, postingestional effects, or social rewards. It is also possible that the initial negative response to chili pepper is essential for the eventual liking. Chili stimulates an innate sensory “warning” system but is not harmful. The enjoyment of the irritation may result from the user's appreciation that the sensation and the body's defensive reaction to it are harmless. Eating of chili, riding on roller coasters, taking very hot baths, and many other human activities can be considered instances of thrill seeking or enjoyment of “constrained risks.” Evidence for and against various explanations of chili ingestion is presented.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Albrecht, G. L. The alcoholism process; a social learning view. In P. G. Bourne & R. Fox (Eds.),Alcoholism: Progres in research and treatment. New York: Academic Press, 1973.

    Google Scholar 

  • Bacon, M. K. Cross-cultural studies of drinking. In P. G. Bourne & R. Fox (Eds.),Alcoholism: Progress in research and treatment. New York: Academic Press, 1973.

    Google Scholar 

  • Bain, A.The senses and the intellect (3rd ed.). London: Longmans, Green, 1868

    Google Scholar 

  • Brown, L. T., Ruder, V. G., Ruder, J. H., & Young, S. D. Stimulation seeking and the change seeker index.Journal of Consulting and Clinical Psychology 1974,42 311.

    Google Scholar 

  • Child, I. L., Cooperman, M., & Wolowitz, H. M. Esthetic preferences and other correlates of active versus passive food preferences.Journal of Personality and Social Psychology 1969,11 75–84.

    Google Scholar 

  • Damon, A. Smoking attitudes and practices in seven preliterate societies. In W. L. Dunn (Ed.),Smoking behavior: Motives and incentives. Washington, D.C.: V. H. Winston, 1973.

    Google Scholar 

  • Fischer, R., Griffin, F., England, S., & Garn, S. M. Taste thresholds and food dislikes.Nature 1961,191 1328.

    Google Scholar 

  • Garcia, J., Kovner, R., & Green, K. F. Cue properties versus palatability of flavors in avoidance learning.Psychonomic Science 1970,20 313–314.

    Google Scholar 

  • Grill, H. J. Sucrose as an aversive stimulus.Neuroscience Abstracts 1975,1 525. (Abstract).

    Google Scholar 

  • Hacker, D. B., & Miller, E. D. Food patterns of the southwest.American Journal of Clinical Nutrition 1959,7 224–229.

    Google Scholar 

  • Heiser, C. B., Jr.Nightshades: The paradoxical plants. San Fancisco: W. H. Freeman, 1969.

    Google Scholar 

  • Jancsó, N. Role of the nerve terminals in the mechanism of inflammatory reactions.Bulletin of the Millard Fillmore Hospital, Buffalo, New York 1960,7 53–77.

    Google Scholar 

  • Jancsó-Gábor, A., & Szolcsányi, J. The mechanism of neurogenic inflammation. In A. Bertelli & J. C. Houck (Eds.),Inflammation biochemistry and drug interaction. Amsterdam: Excerpta Medica, 1969.

    Google Scholar 

  • Jancsó-Gábor, A., Szolcsányi, J., & Jancsó, N. Irreversible impairment of thermoregulation induced by capsaicin and similar pungent substances in rats and guinea pigs.Journal of Physiology 1970,206 495–507.

    Google Scholar 

  • Jelliffe, D. B. Culture, social change, and infant feeding—current trends in tropical regions.American Journal of Clinical Nutrition 1962,10 19–45.

    Google Scholar 

  • Lee, T. S. Physiological gustatory sweating in a warm climate.Journal of Physiology 1954,124 528–542.

    Google Scholar 

  • Maga, J. A. Capsicum.CRC Critical Reviews of Food Science and Nutrition 1975,7 177–199.

    Google Scholar 

  • Moore, F. W. Food habits in non-industrial societies. In J. DuPont (Ed.),Dimensions of nutrition. Boulder, Colorado: Associated Universities Press, 1970.

    Google Scholar 

  • Pfaffman, C. The pleasures of sensation.Psychological Review 1960,67 253–268.

    Google Scholar 

  • Pickersgill, B. The domestication of chili peppers. In J. J. Ucko & G. W. Dimbleby (Eds.),The domestication and exploitation of plants and animals. London: Gerald Duckworth, 1969.

    Google Scholar 

  • Rosengarten, F., Jr.The book of spices. Wynnewood, Pennsylvania: Livingston, 1969.

    Google Scholar 

  • Rozin, E.The flavor principle cookbook. New York: Hawthorn, 1973.

    Google Scholar 

  • Rozin, P. Specific aversions as a component of specific hungers.Journal of Comparative and Physiological Psychology 1967,64 237–242.

    Google Scholar 

  • Rozin, P. The use of characteristic flavorings in human culinary practice. In C. M. Apt (Ed.),Flavor: Its chemical, behavioral and commercial aspects. Proceedings of the Arthur D. Little Flavor Symposium. Boulder, Colorado: Westview, 1978.

    Google Scholar 

  • Rozin, P. Preference and affect in food selection. In J. H. A. Kroeze (Ed.),Preference behavior and chemoreception. London: Information Retrieval, 1979.

    Google Scholar 

  • Rozin, P., & Fallon, A. E. The acquisition of likes and dislikes for foods. In J. Solms (Ed.),The role of food components in food acceptance. Zurich: Forster, 1980. (a)

    Google Scholar 

  • Rozin, P., & Fallon, A. E. A. E.Psychological categorization of foods and nonfoods I: A preliminary taxonomy of food rejections. Unpublished manuscript, 1980. (b)

  • Rozin, P., Gruss, L., & Berk, G. The reversal of innate aversions: Attempts to induce a preference for chili peppers in rats.Journal of Comparative and Physiological Psychology, 79,93, 1001–1014.

  • Rozin, P., Mark, M., & Schiller, D.The role of desensitization in the preference for chili pepper. Unpublished manuscript, 1980.

  • Sanjur, D. M., Cravioto, J., Rosales, L., & van Veen, A. Infant feeding and weaning practices in a rural preindustrial setting: A sociocultural approach.Acta Paediatrica Scandinavica 1970,Suppl. 200 1–45.

    Google Scholar 

  • Selby, H..Zapotec deviance. Austin: University of Texas Press, 1974.

    Google Scholar 

  • Solomon, R. L. An opponent process theory of motivation. IV. The affective dynamics of drug addiction. In J. D. Master & M. E. P. Seligman (Eds.),Psychopathology: Laboratory models. San Francisco: W. H. Freeman, 1977.

    Google Scholar 

  • Valazquez de Leon, J.Viajando por las cocinas de las provincias de la Republica Mexicana (2nd ed.), Mexico City: Academia de Cocina Velazquez de Leon, 1972.

    Google Scholar 

  • Whitecotton, J. W.The Zapotecs. Norman, Oklahoma: University of Oklahoma Press, 1977.

    Google Scholar 

  • Wolowitz, H. M. Food preferences as an index of orality.Journal of Abnormal and Social Psychology, 1964,69 650–654.

    Google Scholar 

  • Young, P. T. Appetite, palatability and feeding habit: A critical review.Psychological Bulletin 1948,45 289–320.

    Google Scholar 

  • Zajonc, R. B. Attitudinal effects of mere exposure.Journal of Personality and Social Psychology 1968,9 1–27.

    Google Scholar 

  • Zuckerman, M. The sensational seeking motive.Progress in Experimental Personality Research 1974,7 79–148.

    Google Scholar 

  • Zuckerman, M. Sensation seeking. In H. London & J. Exner, Jr. (Eds.),Dimensions of personality. New York: Wiley, 1978.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Additional information

This research was supported by National Science Foundation Grant BNS 76-80108, and by a John Simon Guggenheim Fellowship awarded to the first author. Special thanks to Henry Selby for introducing author Rozin to the village residents who participated in this study, and for providing an entree for the field study. Thanks to Charles Sizer, of the Frito-Lay company, for advice and preparation of the corn snack stimuli; to P. H. Todd, Jr., of the Kalamazoo Spice Extraction Company, for Scoville unit measurements; to Gardner Selby for assistance in collection of some of the data in Mexico; to Marcia Levin for development of some of the items on the interview protocol; to Havey Grill, Jonathan Baron, Patricia Pliner, and Elisabeth Rozin for comments on the manuscript; and to the many Mexican villagers who generously cooperated with this project.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Rozin, P., Schiller, D. The nature and acquisition of a preference for chili pepper by humans. Motiv Emot 4, 77–101 (1980). https://doi.org/10.1007/BF00995932

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00995932

Keywords

Navigation