i forgot to ask about spices, which is what prompted me to think of the topic to begin with. i've noticed that some people have a high tolerance for one kind or another of spicy food. some people none and some most.
like the difference between the fire of ginger that gives szechuan its kick as well as puts the snap in ginger cookies
and the burn of capsaicin from the peppers in american/mexican dishes.
or even the cold sting of mint
the slow numbing pain of cinnamon
the fast numbing sting of clove

what food pain can you take, or not take.