Why Are Mexican Foods Spicy. More than just lime and chili I think its the combo of acid salt and heat that particularly drives Mexicans crazy says Lesley Tellez who runs a street food and market tour company in Mexico City and whose book Eat Mexico comes out next year. Mexican food is spicy because eating spicy food typically makes most people sweat and as sweat evaporates the bodys core temperature actually begins to cool down.
The paper points to research carried out by the American Society for Biochemistry and Molecular Biology which found that capsaicin the active chemical in chili peppers can induce thermogenesis the process by which cells convert energy into heat. Bell peppers do not contain capsaicin so they rate 0 on the Scoville scale. It has been scientifically proven that spices prevent our food from spoilage and thus north Indian foods tend to be so spicy.
From chips and nuts to even lollipops many Mexican snack foods share a flavor profile dominated by spice citrus and salt.
When it comes to spicy food and hot peppers most Mexicans are addicted. Capsaicinoids are the natural compounds present in peppers that produce the sensation of heat. As a bonus they contain capsaicin which is made up of many disease fighting antioxidants. This spice is made 100 from the dried version of the Poblano chile.
