Enjoying spicy food

I like fairly spicy food; last time I made a can of baked beans I mixed a large dollop of English mustard into it and last time I scrambled eggs I added plenty of black pepper. I have heard that as one ages one may tend to prefer one's food to be spicier. I am now reminded of Perfect Sense (2011) in which people like very strongly seasoned food after losing their sense of smell.

I expect that many people living in India like their food rather spicier than I. Furthermore, I suspect that even many primary school children in India are happy to eat very spicy food. This raises a few questions including: am I correct about that? Also, further: why is it so? Is there a genetic component in their ancestry that helps hot peppers to still be okay for them to taste? Is it just that they grew up with it? Indeed, as we read in Pediatrics 2001 Jun;107(6):E88, Prenatal and early postnatal exposure to a flavor enhanced the infants' enjoyment of that flavor in solid foods during weaning. These very early flavor experiences may provide the foundation for cultural and ethnic differences in cuisine. To be able to enjoy very spicy food later in life must one have started early?