this post was submitted on 12 Oct 2023
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[–] [email protected] 2 points 11 months ago

Meat is generally spiced more heavily in warm climates because it spoils faster and hot spices both preserves meat by killing bacteria and disguise a certain degree of spoilage.

I would be surprised if the trend towards hot spices in a country that is generally both warm and humid is because of a difference in palette rather than the reasons above.