Why do hot countries eat spicy food? The science and tradition explained

It’s 42 degrees, the sun’s glaring down like it has a personal grudge, and someone just served you a steaming bowl of fiery hot curry. Why? Why would anyone do this to themselves in peak summer? Turns out, it’s not a weird act of masochism, it’s clever, cultural, and oddly comforting. From the sweaty streets of Chennai to the spice markets of Mexico, hot climates and hot food go hand in hand. But what’s the logic behind eating spicy dishes in already blazing weather?


The body’s natural AC
Capsaicin – that little firestarter compound in chillies has a sneaky talent. It raises your body temperature just enough to make you sweat, and as the sweat evaporates, your skin cools down. It’s like your body’s built-in air conditioning system kicking in. So while your tongue might be crying, the rest of you is secretly grateful.

Spice = preservation



Before refrigerators and vacuum-sealed packaging, spices were how people kept food from going bad in the heat. Turmeric, mustard seeds, cinnamon, chillies, garlic, and ginger all have antimicrobial properties that helped preserve meat, fish, and curries, especially in tropical regions. Over time, these flavour-packed fixes became deeply rooted in local cuisines.

According to the National Library of Medicine, people in hot climates tend to prefer spicy food due to a mix of historical, biological, and cultural reasons. While modern refrigeration has reduced that need, the preference hasn’t faded. That’s largely thanks to cultural transmission: spicy flavours became a familiar part of regional cuisines, passed down through generations. Spices also added variety and made food more exciting, helping omnivores safely try new things. So today, the love for heat is less about preservation and more about culture, comfort, and taste.


Keeps bugs away
Spices don’t just fight bacteria in food, some of them also act as natural insect repellents. Ever wondered why your grandmom added extra garlic or jeera in summer dals? It wasn’t just for taste. These ingredients help repel certain bugs and keep the gut less cranky when the weather is acting up. Also, when it’s too hot to cook fancy meals, spice can make even the simplest food exciting. Think plain rice with mango pickle, basic, but suddenly brilliant.

A ritual, not just a recipe

Eating spicy food in hot places isn’t just science, it’s tradition. It’s the rhythm of kitchens passed down for generations. It’s how summer is survived, celebrated, and seasoned. Every region has its version of “spicy but soothing”, the kind of dish that makes you sweat, smile, and somehow feel more alive.

And here’s the best part: many of these spicy dishes are surprisingly gut-friendly, cooling once digested, or even hydrating – thanks to ingredients like tamarind, kokum, curd, and coconut milk. Spice isn’t the villain. It’s the balancing act.


Try it: Two spicy (but smart) summer dishes


1. Mor Kuzhambu (South Indian spiced buttermilk curry)


Tangy, light, and made with curd and coconut, this is a summer favourite across Tamil Nadu. It has a gentle spice from green chillies and a tempering of mustard seeds, curry leaves, and jeera. Paired with rice and a crispy bhindi fry, it’s cooling, comforting, and loaded with probiotics.





2. Laal mirch ka thecha (Maharashtrian chilli-garlic chutney)


Bold, fiery, and oddly addictive. Red chillies, garlic, peanuts, and a touch of lemon, all pounded into a chunky chutney. Eat it with bhakri or dal-chawal. It’ll make you sweat, yes, but it’ll also boost digestion, clear your sinuses, and wake up a sleepy palate in seconds.



So next time someone offers you a spicy curry in the middle of a heatwave – don’t resist. It’s not just food. It’s strategy.