14/06/2020
Spices-an expedition
Nature did not create spices to flavour our food.
All spices are chemical weapons that plants have developed to protect themselves. From microorganisms, fungus & animals.
Most spices *originate in tropical regions* because this region having optimal conditions is a breeding ground for microorganisms. There are virtually no spices native to colder and tundra regions because microorganisms find it harder to inhabit the colder regions. So, only the tropical plants had to develop auto-immunity came up with a wide variety of toxins, innovative evolved chemical defenses, to protect themselves.
These toxins are designed to deter animals from eating them. Occasionally, these toxins come to be more prized than the plant, as medicine, intoxicants, perfumes or as flavouring agents.
These toxins ( *mostly alkaloids & polyphenols*) are responsible for the popularity of Vanilla, To***co, O***m, Cocoa, Coffee, Tea, Herbs, Spices and Chilli.
The most common alkaloids are
Morphine (Intoxicant from Poppy plant),
Strychnine (Pesticide from Nux Vomica or Poison nut).
Quinine (Medicine from Chincona),
Ephedrine (Medicine from Indian common mallow),
and
Ni****ne (Intoxicant from To***co).
Most common polyphenols come from grapes, tea, ginger, garlic, dark chocolate, and onions. *They are powerful antioxidants.*
The chilli plant produces alkaloids called Capsaicinoids. They bond with pain receptors in mammals and fool the brain into believing the body is on fire. The brain responds by increasing sweating, heart rate, and by releasing endorphins - body's feel-good chemicals. This 'Chilli high' has made it the second most traded spice across the world, after black pepper. It affects only mammals, but does not affect birds. The chilli plant needs birds to eat chilli and get the seeds out. This is why parrots relish the hottest ripe chillies as we relish a mango.
Ever since we learnt cooking, evolution has selectively favoured spice consumption.
