Why do Mexicans like spicy food? Cuisine tends to be spicy in hot climates that are favorable for bacterial growth. Spice in food inhibits bacteria in human bodies, and so this natural defense against pathogens in hot climates emerged in cuisine.
Mexican food gets spicy with the addition of chilli pepper. The chilli pepper plant produces a chemical called capsaicin. This ingredient produces a spicy flavour and gives a burning sensation. This active compound in Mexican food acts as a defence mechanism as it prevents fungi and insects from invading.
Mexico is a paradise of spicy food.
There is no dish on a Mexican family's table that doesn't have some spice in it.
People from some countries, such as India and Mexico, may have a higher tolerance for hot foods because they've been eating them from a young age. Mexico's children eat lollipops with jalapenos in them, says Chef Phillips.
Spice tolerance is subjective!
A recent “Flavor Trend Category Report” by Technomic concludes that Asian people have the highest tolerance for spicy foods, while Caucasians have the least.
Denmark Has the Least-Spicy Food in the World. Why?
Mexico. There's no doubt, the Mexicans can make the spiciest food in the world with their penchant for Jalapeno, Pabloan, Habanero, Ancho and Serrano peppers. These chilli and peppers that we just listed out are known to be the spiciest ones that you can find in the world.
One of the major aspects of this flavor is the spiciness! Chili peppers have been used in Mesoamerican food for several thousand years. Research indicates that the plants were first domesticated in Mexico.
Are chips and salsa a thing in Mexico? Hard no—chips and salsa is not a thing in Mexico. This unrestrained appetizer or snack is American, through and through.
It is no coincidence that spicy cuisine and spicy dishes are most common in regions of the world that also have the hottest climates. It is also no coincidence that spicy food is so popular in Mexico, since most of the country has ideal conditions for growing chili peppers.
Spicy foods have been shown to help with weight loss. “Capsaicin helps increase your core temperature, increase metabolism and helps burn calories faster,” Robinson says. “Research has shown that it could increase your metabolism by up to 5 percent.”
A salsa's spiciness depends on the ingredients and chef. Some salsas are mild, while others can make a person feel like their mouth is on fire. Hot chili peppers in the recipe will make it hot, especially if the seeds are present.
Spicy food has been a South American tradition for at least 6,000 years. Of course, millennia ago the continent was not known by that name and it would not be until after the arrival of Columbus that the Old World would fall for the delightful culinary effects of chilis—the hottest peppers they had ever tasted.
In talking with many pepper enthusiasts, we've found the Habanero to be universally considered to be one of the best tasting peppers. It's flesh holds up to and absorbs smoking well. The smoked hab is a key (secret) ingredient in our Chili cook-off entries.
Mexico's National Dish, Turkey with Chocolate Chile Sauce: Mole Poblano.
One of the main reasons that Japanese food is not typically spicy is due to the country's culinary history. As an island nation with a long history of relying on seafood. The Japanese traditionally focused on bringing out the natural flavors of their fresh ingredients rather than adding a lot of spices.
China: Huo Guo. The spiciness of Huo Guo is due to the Sichuan pepper oil used. The very tasty, but palette destroying dish from China contains a number of raw ingredients, from fish and beef, to tofu and vegetables.
Many Australians grow up eating a variety of different cuisines, including Indian, Chinese, British, and American. This being the case, you'll find a healthy mix of Australians who love spicy food, as well as those who hate it.
Compared to other Southeast Asian countries, spices and heat don't figure as prominently in traditional Filipino cuisine. Garlic, ginger, bay leaves, and black pepper are most often used while spicy food is common only in two regions – Bicol and Muslim Mindanao.
In fact, all animals taste flavors differently (cats lack the ability to taste sweetness). Because birds are biologically unable to register the effects of capsaicin—the chemical that makes peppers feel “hot” in your mouth—they don't feel the burn like we do.