Since Thailand is considered a tropic region, its people adopted spicier foods to help them feel better (this is why you'll find spicier food in regions located near the equator). Spices like chilies also help food stay fresher for longer periods of time.
There is no scientific evidence to suggest that Asian people have a genetic adaptation that allows them to eat super spicy food. However, it is true that many Asian cuisines use a lot of spices and chili peppers in their cooking, and people who grow up eating these foods may become accustomed to the heat over time.
Northern China has cold and damp weather, and therefore people there eat more hot and spicy foods such as chilies, onions, and garlic. They believe these foods will increase blood circulation and help get rid of the coldness and dampness.
Why do Koreans love their spicy foods? Koreans enthusiastically chow down on even the spiciest of foods mainly due to two reasons: 맵부심 (maebusim) and taste. Maebusim stems from the unique culture shared between South Koreans, and it means the pride of being able to stomach and handle one's spice.
Denmark Has the Least-Spicy Food in the World.
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.
A recent “Flavor Trend Category Report” by Technomic concludes that Asian people have the highest tolerance for spicy foods, while Caucasians have the least.
The Thai threshold for spicy is much higher than most countries, and what foreigners consider extremely spicy is usually just another flavor for the locals. Spices in Thailand range from curry, hot pepper, and ginger.
A woman in India, Anandita Dutta Tamuli, may be an example of the lucky few who have no such receptors. When Tamuli squeezed the juice of a 1-million-SHU pepper into her eye in 2009, she had almost no reaction.
India: Phaal Curry
Recognised as the spiciest dish on the planet, those who attempt to eat the fiery Phaal Curry are often required to sign a form before eating (essentially so they won't sue the restaurant if something goes terribly wrong).
6 China: Leave Food On Your Plate
This is the case in China. It's considered rude to eat everything on your plate because doing so implies that you're still hungry, even if you're not. That means that the host hasn't done a satisfactory job of providing enough food and can make them feel bad.
The Egyptians used herbs for cuisine and mummification. Their demand for exotic spices and herbs helped stimulate world trade. Cloves were used in Mesopotamia by 1700 BCE. The earliest written records of spices come from ancient Egyptian, Chinese, and Indian cultures.
Because most 'spicy' spices aren't native to Europe, and really can't be grown here. So they used to be feeping expensive (and many still are, compared to what they cost in regions where they're grown natively).
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.”
But for those who would like to wipe their aversion away, opening themselves up to a much fuller world of flavors and experiences, experts offer some solace: Yes, most people can train themselves to eat spicy food. “It is absolutely possible to do that,” said John E.
According to a study by CEO World Magazine, the United States and the United Kingdom are the most fast-food-obsessed countries in the world. France and Sweden ranked third and fourth spots, followed by Austria, Mexico, and South Korea.
India is the world's largest producer of spices.
It depends on the dish, but the spiciest Korean food doesn't get nearly as spicy as the spiciest Indian food. The sinister sounding ghost pepper, India's hottest pepper, is 170 times hotter than Tabasco sauce, while the chung-yang pepper in Korea has less heat on the Scoville scale than classic Tabasco.
It turned out that men were much more likely to say they enjoy spicy food than women – no surprises there. But there's a twist: in the actual taste test, the female participants were more likely to report actually enjoying the super-hot taste of the capsaicin, whereas the men enjoyed it less.
The answer to both questions is “yes.” Researchers conclude that spice tolerance is a mixed matter of nature vs. nurture — meaning that, while genetics play a part, spicy food tolerance is also conditioned through habit.
There is some variation in the sensitivity of these receptors, and even the amount of them, from person to person. This variance may be one reason some of us can't handle the spice, and others love it.
Always finish your meal!
The Japanese consider it rude to leave food on your plate, and even more so to order more food when you haven't finished everything you've already got. This is related to one of the fundamental concepts in Japanese culture, mottainai, which is a feeling of regret at having wasted something.
Most Filipino foods may not be as spicy as our neighboring countries like Thailand, but Filipinos are known to be a gastronome or someone who simply just loves food — spicy food included. This is evident in Filipino dishes like Bicol Express, Pinangat, and Sarabasab to name a few.