Eat any Southeast Asian cuisine, and you’d like to have had an encounter with the fiery heat of chilli.
Chilli spice is part and parcel of most of the region’s iconic dishes, from Malaysian laksa, Thailand’s tom yum goong, to Indonesian ayam sambal geprek.
But how did chilli and spice become so intertwined with Southeast Asian food?
A lot has to do with the region’s hot and humid climate, where food gets spoiled easily if left in the open, unlike in cooler countries like here in New Zealand.
The warm weather there provides a breeding ground for bacteria and fungi, and food can spoil within just a few hours.
A study that analysed more than 4,570 traditional food recipes globally, published in the Quarterly Review of Biology, found that spicy ingredients played a significant role in preserving food in tropical countries.
Chili was found to be rich in a compound called capsaicin, which helps slow down the growth of harmful microbes and naturally extends the shelf life of food.
But although chili is so integral in Southeast Asian cuisine today, it is not usually the case, and chili peppers are not native to Asia.
Chili was first introduced to the region in the 16th century from South America, brought in by the Portuguese traders.
Over the years, households and cooks adapted chili to suit local tastes and became a staple. Food sellers discovered, too, that using chili in their dishes meant they had a longer window to sell their food before it could spoil in the heat.
In the tropical heat, chili also helps cool down the body because eating it will cool the body down and trigger perspiration, which can provide a sense of freshness.
But it’s cold here during winter in Auckland, is it good to eat chili?
The short answer to that is yes.
Eating chili offers many health benefits because it is an excellent source of vitamin C, much needed during the winter months, and it also supports the immune system and lowers cholesterol levels.
Of course, it is not encouraged that you overdo it and eat anything that is crazy spicy.
Avoid too much chili if you have a sensitive digestive system, as this will put you at risk of gastritis, acid reflux, and bowel inflammation.
So go out and enjoy the spice of Southeast Asian food, but do it in moderation and enjoy the benefits.
