【Why do Indians have a heavy taste?】 】
The climate type of India is tropical monsoon climate with high temperatures throughout the year. In the hot climate, food is very perishable, so since ancient times, Indians have added spicy seasonings to food to inhibit the growth of bacteria.
Modern experiments have proved that garlic, onion, bay leaf, fragrant leaf, such seasonings have obvious inhibitory effect on the growth of dozens of bacteria; Although the seasonings such as black pepper, lemon, and lime do not have antibacterial effect in themselves, when mixed with the previous seasoning, the bacteriostatic ability of the former can be amplified.
Both the standard of living and the sanitary environment have been much higher than in the past, but today India still maintains its original eating habits, which shows how strong the inertia of culture is! Similar situations are happening all over the world, so what else do you know? Might as well talk about it~
