The shortest answer is: because it’s tastier! But if we look at the people living in the tropics and subtropics, we see that spice consumption is a millenia-old tradition established through trial and error. The Indian medical teaching of Ayurveda is based entirely on natural remedies, many of which are used as culinary spices.
The Scientific Perspective
Spices are more than just flavor enhancers; they are functional foods with proven benefits:
- Bactericidal Effects: Spices have strong antifungal and antibacterial properties.
- Anti-inflammatory: Regular use of turmeric, ginger, and garlic provides significant anti-inflammatory effects.
- Thermal Balance: Piperine (in black pepper) and capsaicin (in chili) impact the cardiovascular system and help maintain thermal balance. In hot weather, the “warming” effect of these spices triggers sweating, which effectively cools the entire body.
Cultural Spice Blends
Hot climates are famous for their intricate spice mixes, such as North Africa’s Ras el Hanout (often containing 20+ spices), India’s Garam Masala, the Middle East’s Baharat, and Ethiopia’s Berbere.
A Matter of Scale
The difference in consumption is staggering. In Northern Europe, the average person consumes 20 grams of spices per month. In contrast, in Southern India, Ethiopia, or Nigeria, daily consumption can reach an incredible 50 grams.