Friday, November 30, 2007


Just a thought... Traditional Japanese food is not spicy (I do not consider wasabi spicy). Danish food is not spicy. Argentinian food is not spicy. But Mexican, African, Indian and Thai food are spicy. What's the common denominator? If the country is located near the equator with hot weather or not. I think when there were no refrigerator or air conditioners, spices were added to the dishes to 1. increase appetite in the hot weather, and 2. hide taste of unfresh food.

Interesting link I found... Science of Cooking

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