Why do hot countries favor spicy food? Common theories have been dismissed, revealing deeper reasons behind this culinary preference.

The cuisines of certain countries around the world are associated with spices, such as dishes from India, Thailand, or Mexico, while others take a more "minimalist" approach to seasonings. It is known that in warmer countries, there is a more friendly relationship with spicy food, but why is this the case? Scientists believe that popular theories are incorrect, as reported by IFLScience.

Common theories suggest that the appeal of spices lies in their ability to induce sweating and help cope with heat, as well as mask the taste of spoiled meat. Instead, scientists propose that there is another compelling theory suggesting that spicy cuisine is preferred in hot climates because spices are surprisingly effective in combating harmful microbes that thrive at higher temperatures.

The topic of "Darwinian gastronomy" was explored in a 1998 study. Researchers analyzed the use of 43 spices in 4,578 recipes from 93 traditional cookbooks across 36 countries to understand the factors influencing spice usage.

The results indicate that higher temperatures correlate with increased use of spices. For example, in 10 countries—Ethiopia, Kenya, Greece, India, Indonesia, Iran, Malaysia, Morocco, Nigeria, and Thailand—each meat-based recipe required at least one spice. The researchers also found that residents of these regions were more likely to use a variety of spices in their dishes. The study's authors noted that all these countries share something in common—a fairly hot climate. In contrast, in colder countries, specifically Finland and Norway, many recipes did not call for any spices at all.

This trend was also observed in countries with mixed climates, although the pattern was more subtle. For instance, in southwestern China, an area with subtropical temperatures, 40% of recipes required at least one of four spices, compared to 30% of recipes in northeastern China, known for its mountains and colder weather.

The scientists were intrigued by this connection and therefore studied the antimicrobial properties of various spices that can suppress and kill foodborne organisms, including viruses, bacteria, and fungi. For example, ginger is rich in gingerol, which can combat bacteria and viruses; turmeric contains curcumin, which has antibacterial, antifungal, and antiviral properties.

The analysis results show that more potent antibacterial spices are utilized in hotter regions. This supports the idea that spices help prevent foodborne illnesses that thrive in warm weather. Additionally, certain combinations of spices that effectively eliminate insects are more likely to be used in warmer parts of the world.

The study's authors note that many spices also act as synergists: when combined, they exhibit a more pronounced antibacterial effect than when used separately. This is interesting because the recipes in the scientists' sample require an average of four different spices. Some spices are so frequently blended that the mixtures have acquired specific names, such as:

• chili powder (a mix of red pepper, onion, paprika, garlic, cumin, and oregano);
• five-spice powder (pepper, cinnamon, star anise, fennel, and clove).

However, this theory has one drawback: a study conducted in 2021 concluded that "there is little evidence that spicy food in hot countries is an adaptation to reduce the risk of infection."

The 2021 study suggests that the relationship between spice usage and temperature is more complex than previously thought, emphasizing that spice consumption is also linked to broader socio-economic factors, such as GDP and life expectancy, rather than solely to a reduction in illness.

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