Why is it that most spicy foods originated in the Tropics?

Tweet

Although people all over the world enjoy spicy foods today, as far as I can tell, virtually all spicy foods originated in the tropics. Why do you think that is? Some of the best spicy foods I've ever and were Indian food in London, Indonesian food in Amsterdam and Chinese food in San Francisco -- all originating in tropical territory from which people immigrated to those more northerly climates. Some of my theories: 1) Much of the "heat factor" in spicy foods comes from peppers, members of the deadly nightshade family, related to tomatoes, potatoes and eggplant. Nightshades grow much better in the tropics. 2) Meat rots more quickly in hotter climates. Tainted meat is safe to eat if cooked to a high enough temperature, but the flavor is off. Spices, especially peppers, can hide the flavor of tainted meat very effectively. 3) Spicy foods induce perspiration, which reduces the body's core temperature and makes hot climates more survivable. Thoughts? PS. One of my favorite books for us spicy food lovers is available on Amazon.com: http://www.amazon.com/exec/obidos/ASIN/1584794119/cognigencorporat