It's possible to train your tongue
The Internet is full of spice evangelists who can’t get enough heat, and they’re part of a shift in tastes in this country. "As a nation, we are trending toward more spicy foods. You can see it in Doritos. They keep amping up the spice level with capsaicin," says chef Phillips. "People are also breeding chilies and creating hotter and hotter hot sauces with capsaicin extract."
So where does that leave the less vocal group, who really can’t tolerate more than a bell pepper and a crack of peppercorn? Chef Phillips encourages them to build up a tolerance by starting out "low and slow." He suggests trying small amounts of milder chilies, such as banana peppers or poblanos. Once those flavors start to burn less, up the quantity and start moving to hotter options, like jalapeno, serrano, or tabasco. Regular exposure will increase your tolerance slowly, over time. You may never become spice-head who craves Trinidad moruga scorpion peppers, but you’ll be able to survive a bowl of curry without chugging tons of water.