How can people in India and Asia constantly eat such spicy dishes (4 photos)

There are no spices added to food. There's some food added to the spices.





The first acquaintance with real Indian dishes, prepared “for our own people,” always becomes a revelation for an unprepared European: red pepper, turmeric, curry, ginger and other no less thermonuclear spices set the tone for the local cuisine. Why have the people of India - and all of Southeast Asia - been so fond of hot and spicy foods since ancient times? There are several reasons, and they are all quite rational.

1. Food storage and germ control

Pepper, garlic and other seasonings contain phytoncides that destroy bacteria, so they prevent the development of infections and keep food fresh longer. This is especially true in hot climates, and several centuries ago, when sanitation was much worse, seasonings literally saved the lives of locals. Even now, when it comes to street food, it is better to choose the one that is spicier.

Plus, ginger and garlic stimulate the immune system, increasing your chances of fighting infections.



2. Boost for the intestines

Metabolism in a hot climate tends to slow down, which can cause many diseases, and in general is not very good for the body. Spices help increase the level of enzymes, help the digestive system “accelerate”, which is why a person feels more energetic, and the risk of developing gastrointestinal pathologies is reduced. Turkey and the Caucasus also love spices, but their cuisine is inferior in spiciness to Indian and Asian cuisine. Perhaps it's just the less hot climate. Another feature of these countries is that there is always ayran or yogurt on the table to soften the burning sensation from hot spices. In India, their role is played by raita, a type of yogurt with grated cucumbers, but there they often manage to cram spices into it too.





3. Heat relief

Spices increase sweating, due to which the body cools down further - in the heat this helps to save from overheating. You've probably noticed this yourself: even if you feel feverish immediately after a spicy meal, noticeable relief soon comes.



4. It tastes better!

In India and Asia, the basis of the diet has always been rice, noodles, and cereals - inexpensive sources of carbohydrates, practically devoid of their own taste. Spices helped make food varied and flavorful.

In European stores you can often find various spices, but their taste is usually much milder, and besides, to meet demand, manufacturers often offer ready-made mixtures for different dishes. In Asia and India, locals prefer single seasonings; they grind them themselves before cooking and believe that only in this form do they fully retain their taste and beneficial properties.

Asians treat tourist stomachs with care: by default, they put much less spice on their guests than on their own, and if they even hear the spell “no spice,” then it’s on the tip of the catarrh. However, Europeans who have moved say that they experience difficulties with spicy food only at the beginning: the body and receptors quickly adapt, and local dishes become quite suitable for daily consumption.