To elaborate a little further. “Just not eating” something is a modern luxury. For most of our history, you ate everything that was available or (someone, usually your youngest kids first) starved. The argument isn’t that spices cover the taste of rotten food, but that they actually kill the pathogens that make humans sick, making more food edible for longer. This is a spill over from these plants’ long evolutionary arms race with phytotoxins. Cultures in places with high food pathogen prevalence, where spicing makes a real difference to survival, develop a preference for spicy food, despite their initially aversive taste. Cultures in cold climates with few food pathogens don’t.
Then why does people’s preference for spicy food correlate to local food pathogen prevalence?
See: https://pubmed.ncbi.nlm.nih.gov/9586227/
To elaborate a little further. “Just not eating” something is a modern luxury. For most of our history, you ate everything that was available or (someone, usually your youngest kids first) starved. The argument isn’t that spices cover the taste of rotten food, but that they actually kill the pathogens that make humans sick, making more food edible for longer. This is a spill over from these plants’ long evolutionary arms race with phytotoxins. Cultures in places with high food pathogen prevalence, where spicing makes a real difference to survival, develop a preference for spicy food, despite their initially aversive taste. Cultures in cold climates with few food pathogens don’t.