/ / Why do Rajasthanis eat spicy food?

Why do Rajasthanis eat spicy food?

Eating spicy food is not only an integral part of the food and cuisine of Rajasthan but also the whole of India.

Rajasthanis prefer more to eat spicy food because of the abundance of dried and powdered spices in the state which plays an important role in Rajasthani cuisine. Moreover, spicy foods also last longer in the extremely hot climatic conditions of Rajasthan.

You will find various common spices like red chilies, pepper, cloves, mustard seeds, cardamoms, cinnamon sticks, cumin seeds, and even dried mango powder as an integral part of the Rajasthani cuisines.

Cooking is like an art in Rajasthan where the chef or a cook shows their art.

The cook plays with the various spicy masala spices, chili, and other noteworthy eatables to prepare various spicy foods.

The use of spices is a remarkable part of the Rajasthani food because it gives the required color and texture to the gravies and curry which makes it noteworthy.

Why do Rajasthanis eat Spicy food? Here are the 5 prominent reasons you should consider

#1. Spicy food helps them beat the desert heat

The state of Rajasthan falls in the arid and semi-arid climatic conditions of India. Due to this reason, the weather remains very high throughout the year.

It’s true that most of the world’s spiciest cuisines come from hotter climates. Rajasthan is literally the very best example of this.

Scientific experiments confirm that consuming spicier foods can help you get rid of the scorching heat.

This will eventually cool you down far more effectively than the cold ice-creams that tempt us all summer long.

Another such cause is that spicy food can cause heavy sweat, particularly in the reason below your nose and neck.

This is not other than the body’s natural way to cool off from the heat.

Eating spicy food actually does some sort of trigger mechanism which increases the body’s metabolism rate.

Thus resultedly, it raises the body’s temperature a little bit. This induces sweating as a mechanism for cooling off.

Another probable reason is that eating spicy foods raises your internal body temperature so that it can match the temperature outside of your body.

Thus making your body in an equilibrium state with the temperature and helping you beat the hot climatic and weather conditions of Rajasthan.

#2. Due to the scarcity of water and lack of fresh vegetables

Rajasthan is really a very warm state where the temperature can even go above 50°C during the summer times.

Rajasthan has a big desert area and that’s called the “Thar Desert” which is really dry with little to no availability of any water source.

The western part of the Rajasthan state of India is a huge desert that is covered by the Thar Desert of India.

About 70% of the total land area of this state is covered with that desert, and the rest part consists of lofty rocks to fertile plains and all.

This all makes it a really dry state with very few fertile farmland areas and rivers.

That’s also the major cause of the scarcity of water and so lack of fresh vegetables and organic produces.

As a result, some kinds of spices can grow well in such a climate of high heat and humidity with temperature ranging between 15°C to 32°C and a fairly distributed annual rainfall of 150 – 300 cm.

Moreover, the easiest available option for irrigation is rainwater and about 80% of the farming in Rajasthan is dependent on the little bit of rainwater that state gets.

As the annual rainfall is very less in the state. As a result, under such harsh conditions species got a prominent part in the agriculture of Rajasthan.

#3. Spicy foods last longer in the hot climatic conditions of Rajasthan

Scientific experiments have proved that the use of spices tends the food to last longer than usual. This means that, the food doesn’t spoil faster.

The reason is that the hot climate makes food spoil faster, and spices help prevent the food from going bad.

It is seen that spices have various anti-microbial properties, and so they make food less likely to spoil in a very short period of time.

So, the use of spices seems to be especially helpful in hot climate areas, where the warm temperatures make food spoil very quickly.

Another thing, that was seen is that the use of the various spices especially hot or flavored ones such as cinnamon and cloves adds a slight bit of preservation and inhibits bacterial growth. Thus, leading to no spoilage of food.

You can consider it like just in the colder regions people use salt, vinegar, smoke, etc. to preserve the food.

In the same way, in hot regions spices tend to do the same thing of preservation.

Most importantly, you will find good use of chilies in Rajasthani cuisine. Yes, chilies do have a mild preservative effect as well.

It’s because chilies do have a great amount of ascorbic acid in them, and so another reason is that the strong taste can cover some of the bad taste when food has started to spoil.

#4. Enough availability of dry spices

Agricultural productivity is primarily dependent on the availability of water.

And, Rajasthan the largest state of India covers only 10.4% farmland area and but receives very less than 1.04% of water annually.

So, due to such a high scarcity of water, agriculture is primarily dependent on the rainwater, which is actually very less as compared to the other parts of India.

Due to such a cause, spices are grown abundantly in Rajasthan. As spices also need less amount of water as compared to the other food crops, this place seems to be very suitable for spice growth.

Also, the dry atmospheric conditions are suitable for its growth and also it yields high productivity and profit as well. So, spices are abundant in the state.

Growing spices actually need the use of less water supply; low fertilizer use; more use of traditional techniques; the presence of minerals like rock phosphate, gypsum, and lime in the soil; more use of organic matter, etc.

These are highly possible in the lands of Rajasthan. Thus improving the growth rate of spices abundantly in the state.

And moreover, the fresh spices once collected from the farmlands are dried naturally under the sun.

This results in the lack of spoilage of the spices and so that these can be used for a longer period of time if exported to other nations as well.

#5. It showcases the royal Rajasthani culture

Yes! Rajasthan has literally made it its culture to consume highly spicy food.

Considering the above-mentioned reasons, the use of various spices has now become an intricate part of their royal cuisine and household cooking style.

If you ever visit Rajasthan, you will literally understand how spicy their food culture really is.

One can experience the Royal culture of Rajasthan through its various mouth-watering dishes spreading the heavenly aroma of spices.

As already mentioned above and it can also be concluded in this reason that, due to the scarcity of water and a dearth of fresh vegetables in the desert areas, the dried and powdered spices play an important role in Rajasthani cuisine.

The flavor and fragrance of the Rajasthani food are unique of its kind and that can’t be generally compared with other parts of India.

The Rajasthani food is always said to make the better use of a huge amount of spices all at one in every particular local dishes.

Want to experience it? Just give a look at the thick gravies and curry that looks and even tastes so delico\ious and mouth watery.

You will find the use of red chilies, pepper, cloves, mustard seeds, cardamoms, cinnamon sticks, cumin seeds, and even the dried mango powder which gives unforgettable intricate taste which heightens your taste buds satisfying the hunger and soul.

Final Words…

So, what do you think?

We have provided 5 of the most prominent and considerable reasons why do Rajasthanis eat spicy food.

The main reason among these is that there’s a huge availability of spices which with the course of time in history has made its place amidst the royal Rajasthani flavor.

As a result, the Rajasthanis eats spicy food because of the abundance of dried and powdered spices in the state which has resultedly played an important role in Rajasthani cuisine.


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