Hi Prem
the food subsatnce we consume like chilli has got acids that can stimulate the sweet and hot receptors. The resultant taste sensation depends on which receptors are stmiulated more. If predominantly those fibres responsible for hotness are affected then only the sweetness is appreciated.(I mean to say that sweetness of chilli indicates a partial presence of receptors which is good)

I have seen that a few of the patients show more adaptaion to the sensory loss than recovery as far as taste is concerned. I guess it is only a matter of time!