Spicy is perceived by the same receptors as the feelings hot and/or pain. But is this just some “trickery” of the receptors or does spicy food do actual damage? And if it doesn’t do actual damage: Why do people sometimes still throw up because of it (if it was too much)?
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It takes [13 grams of capsaicin](https://www.mikeyvsfoods.com/post/understanding-the-scoville-scale-made-simple) to kill a 150lb person.
It does have some form of “taste” because you can dilute capsaicin in order to not taste it.
I remember reading somewhere that 2M on the Scoville scale is generally the upper limit before you scar your tastebuds. This was years ago so it may be debunked, but it came about when people were making all those insane hot sauces that are kept under lock and key and cost $400/bottle. They get that way by distilling the capsaicin beyond natural amounts.
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