Those of us who don't live in desert countries or in extreme temperatures tend to think that a refreshing drink is a good solution to relieve heat.
And it is curious from a distance to observe how the gastronomy of those countries is rich in spices and spicy flavors.
What seems contradictory has a scientific and physiological explanation.
I'm Spanish. I have always had the desire to know India and immerse myself in its smells, colors and enjoy the hospitality of its people. My friends told me: “it is very hot there! You won't resist it! ”
But I am a curious person and I started to investigate.
Although in many articles I read that the best thing to do was to hydrate yourself abundantly, I found in a scientific magazine what was going to answer not only my foreseeable problems with heat but also the reason for the success of spicy foods in India.
It seems that taking spices and hot peppers increases the internal heat of the organism until they equal it with that of the environment.
This stimulates blood circulation and produces more sweat, the evaporation of which helps us to cool down.
Perhaps you, Indian readers, don't think while you are cooking that your preference for these flavors comes from an ancient custom.
Rather we would be talking about how their ancestors searched in nature for a way to combat the heat without having to consult Google.