Why is it that you cautiously dab Tabasco on your food for that hint of heat, but your friend over there can douse it in ghost pepper sauce and barely bat an eye? Is it true that people from spice-heavy locales like Mexico and India have a higher tolerance for the hot stuff? Why are certain foods spicier for some, and is there anything you can do about it? Check out the facts from the smart folks at YouTube channel SciShow, and the next time your dining companion experiences a wasabi-induced “nose-gasm,” offer some nice, refreshing chemistry knowledge.