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Indians love their spicy food. Well, we all know that, don’t we? North Indian food is the most pungent and famous cuisines from south to east. Due to the invasion of Mughals and Persians, Indian cuisine was brought up with the fusion.
What spice makes Indian food so hot?
The first Mughal emperor Babur did not live long to establish his royal cuisine by his name. However, he did show a tradition of hiring Indian cooks to prepare Persian dishes using local ingredients. Spices have delicious flavours with anti-bacterial properties that can kill around 75 per cent of the bacterias. Spices add delicious flavours, and it has also been scientifically proven that herbs prevent the food from spoilage which is why Indian food tends to be so spicy. In addition, they have immense health benefits, which can protect the body from any viral infection or disease and keep the body warm in winters.
Three key ingredients making Indian food spicy:
Ginger-Garlic Paste: This go-to ingredient has lots of health benefits that accentuates the taste in serval dishes. Do you know it is a soul ingredient of Punjabi and Rajasthani cuisine? Do you see that this paste is the best all-around agent to kill bacterias and prevent the food from staling?
Red Chili Powder: A staple spice that is used all around in Indian dishes. This spice is treasured for its fiery hot taste and gives any dish a punch of flavours. But, do you know that this also inhibits 25 per cent of bacteria from the food?
Black Pepper: A black gold! It was one spice that made Mughals and Europeans turn Indian in the early centuries. Do you know that the black peppercorns are pretty spicy and earthy in taste?
Today Indian cuisine is famous all over the world, with the restaurants and outlets spread worldwide.
