The history of chili pepper begins in Mesoamerica. Mayans use chili for treating infected wounds and gastrointestinal problems other than for its culinary purposes. It has shown that chili pepper inhibits microbial pathogens and capsaicin, the active ingredient in chili that causes its burning sensation and pungency, has analgesic properties.
Chilis are also used as a repellent for rodents such as mice and even elephants. Zambian Farmers deter Elephants by burning blocks of dung and chilis to prevent them from destroying the crop-- this is an effective deterrent to most mammals, except us crazy humans.
For over 6,000 years, humans have been spicing up their food with chili. Although not all of us doesn’t have a tolerance for spicy food but for those who love it have a scientific reason behind the obsession. Psychologist Paul Rozin said that eating chillies is an example of a “constrained risk”. There’s a thrill, similar to the fun of riding a roller coaster. In response to the pain or burning sensation your brain releases endorphins and dopamine. Combined, these chemicals create euphoria similar to “runner’s high”.