Re: [CH] some like it hot
Meconella@aol.com
Sat, 18 Jul 1998 16:04:03 EDT
In a message dated 7/18/98 11:07:28 AM Pacific Daylight Time, demas@tiac.net
writes:
<<
IIRC, chiles are a New World product, and weren't part of the foods of
Europe or Asia until after Columbus. This means that using chiles in
the foods of Asia is not an evolutionary type thing, although the use
of other spices might be.
I think that it's more of a question of what was available, and what
was easily grown in the climate. >>
Hi all,
I agree. There is frequently a link between hot and dry in climates -- anyone
in Texas??. And when it is both hot and dry, plants tend to grow more
slowly, and produce less bio-mass. There are usually adaptations in arid
plants that both conserve water as well as keep animals from eating them and
removing precious growth, or devouring limited seeds. These adaptations
include chemicals that produce strong tastes or reactions (like chiles), but
others are things such as small leaves, thorns, hairy or waxy coverings,
mucilaginous sap and so forth.
It's probably a combination of eating what naturally grows in an area,
coupled with this anti-bacterial preserving action. I have also heard that
strong spicy tasting things make one sweat more, and are hence cooling.
Janet.
Janet.