Now, think about the countries from which they originate. It was recently found that there is a high correlation between hot foods and hot climates.
Spices kill food borne pathogens, which are more likely to occur in hot climates.
Not only are spices more common in hot climates, but those spices that are most effective at killing food borne pathogens are those that are used most often in spicy recipes. The Thais also had higher levels of anticlotting factors. It is suggested that the chilies in traditional Thai recipes are the reason why the incidence of stroke among the native population is so low. If you don't have the taste for hot foods, here is an easy way to enjoy the benefits of chilies without the pain. Your platelets release a phospholipid called thromboplastin, which catalyzes the conversion of the precursor protein, prothrombin, to the enzyme thrombin.