ITHACA, N.Y. -- When Cornell University biologists claimed, in 1998, that the traditional use of spices has a function other than making food taste good -- namely to help protect against more and more dangerous forms of foodborne microbes -- one thing was missing from their antimicrobial hypothesis. Now, the Cornell researchers have stirred in that missing ingredient, showing why vegetable-based recipes in 36 countries around the world are less spicy than meat-based dishes in the same societies.
The above story is based on materials provided by Cornell University. Note: Materials may be edited for content and length.
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