“…This ingredient is often, but not always, added for the spicy heat that it adds to the flavour of a dish (Rozin, 1990; see also Gonzalez-Crussi, 1989;and Calvino, 2009). This a taste experience that many people, especially outside Mexico acquire a liking for (Rozin, Guillot, Fincher, Rozin, & Tsukayama, 2013). As many anthropologists, chefs, and commentators have noted, a very wide range of formulations of chile differing in flavour profile are used (see Adapon, 2008;Miller & Harrison, 1991; see also Spence, 2018a, b).…”