Why is almost all food in Asia spicy?

If you have ever traveled to Asia or tasted Asian cuisine, you have probably noticed that much of them are spicy. From Indian curry to Thai tom yum soup, almost everything in Asia seems to be "spicy". But is there a reason for this?

3 PHOTOS

1. One of the possible explanations for such taste preferences of people from Asia is the climate. Many Asian countries such as India, Thailand, and Vietnam experience hot and humid climates. It is believed that spicy food helps to regulate body temperature and to endure heat more easily. When eating spicy food, sweating increases, therefore the whole body cools.

2. Culture can also be one of the reasons hot spices are added to most dishes. Spicy food has been a part of Asian cuisine for thousands of years and it is deeply rooted in the culture. Many people in Asia grew up with spicy food and simply don't know the alternative. In India, it is believed that spices have medicinal properties and support natural immunity (there is still some truth in this).

3. In addition, the use of spices in Asian cuisine can be traced back to the Silk Road, a network of trade routes that connected Asia with Europe and the Middle East. Spices such as black pepper, cinnamon, and ginger were highly valued and used as a kind of universal currency in some regions. The use of these spices in cooking is widespread throughout the planet.

Hot spices also help preserve foods in hot climates. Spices such as chili, ginger, and turmeric have natural antimicrobial properties that can inhibit the growth of bacteria and fungi. This was especially important in the past when refrigerators simply did not exist.

Despite the popularity of spicy food in Asia, it is worth noting that not all Asian dishes are spicy. For example, Japanese cuisine is known for its delicate and delicate flavors, while Korea has a range of dishes that are not spicy at all. An interesting fact: in many Asian restaurants there are options for dishes "for tourists", that is, with less hot spices.