Picture this: you’re at your favourite eatery, eyeing that plate of volcanic-hot chilli like a daredevil. But wait, can you handle the heat? Turns out, your spice tolerance might just be as unique as your fingerprint.

Let’s start with the genetic side of things. Studies suggest that genetics play a spicy role in determining our tolerance. One gene, in particular, the TRPV1 gene, is like the conductor in this gastronomic orchestra. It controls our perception of heat and, unsurprisingly, spicy food.

Research suggests that people with a certain variant of this gene might feel the burn more intensely, while others with a different variant may dance through a chilli festival unscathed. So, blame it on your genes if you can’t handle that extra jalapeño.

Related story: The ‘hot honey’ trend has hit Australia and we think it’ll stick around

That said, if you’re a little baby with your little baby pants on (it’s me, ok? I’m the baby.) and can’t cope with more than a few dashes of Tabasco, there’s some bad news coming.

Anecdotes galore tell us that tolerance to spice can indeed be boosted. Just like hitting the gym to build muscles, exposing yourself gradually to spicier foods can help build up that heat resistance. It’s like training wheels for your taste buds, you baby.

Start slow, maybe with a mild salsa, and gradually work your way up to the scorching hot sauces.

“Why on earth would anyone willingly put themselves through this?” you ask. Well, spice enthusiasts argue that beyond the thrill-seeking adventure, there are health benefits. Capsaicin, the fiery molecule in chillies, is known for its potential to rev up metabolism and release feel-good endorphins.

Additionally, in some dishes, spiciness is not just a flavour but a part of the experience. The acid heat of Szechuan or the tingling contrast of rich fatty dumplings topped with chilli crisp come to mind.

Related story: The 12 best chilli sauces from around the world, according to Matt Preston

So if you want to prove you’ve got the minerals, here are a few tips to train your taste buds into becoming spice warriors.

Start small, go big. Begin with milder spices and gradually level up. Rome wasn’t cooked in a day.

Milk or yoghurt can be your trusty sidekicks. They contain casein, a protein that helps neutralise the heat. That’s why raita is your best friend when you reach for the vindaloo.

A hint of sweetness can balance out the fire. Think mango salsa or a touch of chilli in your honey. Heck, even dark chocolate with dried chilli flakes is a training ground.

Consistency is key. Regular exposure to spicier foods can gradually build tolerance.

Related story: 40 chilli recipes that’ll spice things up