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  • Hi Ukmickythere certainly are genetic components to taste, but not, so far as I know, with respect to chilli sensitivity (amongst humans and ignoring chickens of course !).Asians are more prone to be 'supertasters' than caucasians; that is, they tend to experience greens including cabbage, broccoli or brussels sprouts as much more bitter-tasting than the average English person.This is down to a po
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