• Saeculum [he/him, comrade/them]
    ·
    1 year ago

    Meat is generally spiced more heavily in warm climates because it spoils faster and hot spices both preserves meat by killing bacteria and disguise a certain degree of spoilage.

    I would be surprised if the trend towards hot spices in a country that is generally both warm and humid is because of a difference in palette rather than the reasons above.