Last Updated on November 6, 2022 by Sindhu
Indian cuisine is one of the spiciest in the world. Mexican, Thai, and other South East Asian cuisines give a good run too.
India is heavily diversified when it comes to culture and cuisine. The food which is served in Indian restaurants in the US mostly represents North Indian cuisine, which is milder in both heat and spice when compared to South Indian cuisine. Please note that I say in general because there are certain dishes which give a tight competition for south Indian cuisine.
Like with any other cuisine, Indian restaurant food has been Americanized to suit the customer palette.
Many people living in the US would be surprised when they taste authentic dishes like Butter chicken, Chicken tikka masala, or Biryani in India. Because how spicy is more spicy for Indians who start eating spicy food right from childhood?
Ok, so now let’s see the main reasons why Indian food is hot and spicy like any other Tropical cuisine.
- Chilis have antibacterial properties.
- Makes you sweat and that in turn reduces the body’s core temperature.
- Helps to increase fluid intake.
- Makes it easier to consume enough sodium.
- Keeps the blood thin and thus regulates blood pressure.
1. Anti-bacterial and rich in antioxidants:
Chilis or peppers have a compound called Capsaicin, which imparts that pungent flavor to them. It is the reason chilis exhibit anti-bacterial properties when consumed with food. That gives an edge for meat dishes to not develop certain bacteria, especially in tropical climates and without refrigeration.
Similarly, black pepper which is also heavily used in Indian cuisine has a compound called Piperine which acts in a similar way as Capsaicin.
2. Reduces the core body’s temperature:
Ok now tell me, what happens when someone eats a dish that is way more hot and spicier than they are normally used to?
You start to sweat, especially on the scalp. That’s because excessive sweating after eating a spicy dish will actually cool down your system by regulating the core body temperature.
This is also a reason why most dishes with chilis added (A perfect example would be Mango pickle) are eaten during summers, whereas dishes like desserts and deep-fried snacks are mostly prepared and eaten during winters. (Diwali sweets)
Tip: A glass of milk or yogurt will cool down your gut in case you can’t handle the heat.
You can always find any kind of yogurt dip, accompanying Indian dishes.
3. Helps in fluid intake:
Everyone knows that we tend to dehydrate much faster when we live in tropical climate countries, especially in summers. So when you eat hot and spicy food you tend to consume more fluids and fruits. Because fluids like coconut water and fruit juices are essential to maintain proper electrolyte balance.
4. Consume enough sodium:
Sodium is essential for the human body, especially when you live in hot and humid weather. So no wonder tropical cuisine is heavy on sodium when compared to Colder country’s cuisine.
But do you think anyone would like to gulp down a spoonful of salt or salty food? No right! So there comes the magic of spices like Turmeric, Cumin, chilis, peppers, and herbs.
When a dish has a proper ratio of all these, it takes care of the sodium intake.
5. Regulates blood pressure:
When you observe the tropical country’s geography, most of them are near to a sea or an ocean and have a lower altitude.
So people living in lower altitudes can be healthy and avoid certain diseases if their blood is thin. But this is opposite to a colder climate where the blood is thick and the blood pressure is high as the blood vessels contract in cold weather.
Well then someone would ask whether a person from a Tropical climate living in a cold climate needs to eat spicy food?
Technically no, but you know it’s the soul which yearns for that spice and heat!
Facts:
- Chilis are not native to India. Before the Portuguese introduced chilis to India, black pepper and ground dry ginger were the primary sources of heat in Indian dishes.
Although India has been already rich in spices, chilis are definitely not native to India. In fact various cookbooks in the Moghul era mention black pepper as one of the most used spice in all the dishes.
The same goes for tomatoes and potatoes. Introduced by traders from other countries and Indians owned them like anything. - In general, meat dishes tend to be spicier when compared to vegetable dishes. Because Meat tends to spoil quicker than vegetables.
- Heat vs spicy: So how to differentiate the heat we get from chilis or peppers when compared to the spiciness from spices?
As a general rule, we can feel the aftereffect of heat or pungent taste on the tongue. Whereas spice aftertaste can be felt in the throat especially with some strong spices like clove, cinnamon, or Shahi jeera. - Some of the Indian dishes which are both hot and spicy would be Laal maas (Red Indian curry with goat), Chicken Chettinad, Vindaloo curry, Andhra chicken curry, and Chicken 65.
A final note:
Indian cuisine is both hot and spicy like any other tropical cuisines. The heat from chilis helps in cooling the body’s core temperature, extending the shelf life of dishes even without refrigeration, maximizing fluid intake, regulating sodium levels, and of course, making the food very tasty!
