A Unique Advantage of Spicy Cuisine

Are you fond of spicy food? Spices have been used for thousands of years to enhance the flavor of food, originally in cultures where spice plants were native to the area. Today, spice use is widespread across cultures, though certain spices are more prevalent in some cuisines. Indeed, scientists have suggested that hot-climate cuisines feature a greater amount and variety of spices. For example, a recent study found that the number of different spices was much greater in traditional recipes from Southeast Asian countries than in those from northern Europe. 

Why do hot-climate cuisines feature more spices? Some believe that spice consumption is related to cultural preferences. While culture certainly plays a part, scientists have recently suggested that the antimicrobial properties of spices, which prevent the growth of dangerous foodborne microorganisms, ensured their widespread use in hot climates. In such climates, food spoilage was a concern before the availability of refrigeration. Spices with greater antimicrobial or antibacterial properties, such as allspice, cinnamon, cumin, garlic, and onions, were frequently featured in the traditional recipes of hot-climate cuisines and in different combinations. Scientists concluded that food safety [#highlight5]precipitated[/highlight5] the use of many and multiple spices in hot regions.