Red Hot Proof

You’ve heard of the “eat-to-sweat” hypothesis – eating spicy food makes us cool down during hot weather – but is it true? According to researchers from Cornell, that is not likely the reason countries with hotter climates use more spices. The more probable reasons: spices kill food-borne bacteria that grow faster and better in warmer areas, they are thought to contribute to one's physical well-being, and they simply make foods taste good.

In North Africa, harissa is a fiery, red chili paste that is a kitchen staple. It can be easily made: toast caraway, coriander and cumin seeds (3 teaspoons each) in a dry pan, pound the seeds in a mortar and pestle, puree in a food processor with about 3 fresh red chilies (deseeded), 1 charred and peeled red bell pepper, 4 cloves of garlic, leaves from a small bunch of cilantro, a good squeeze of lemon juice, 6 tablespoons of olive oil and one teaspoon of salt. You will end up with a spicy, thick paste. Pack it into a glass jar, cover with a layer olive oil and refrigerate. It will keep for about a month and can be used as a marinade for meat (rub it on flank steak or kebabs), as a condiment with couscous, or spread on pita with hummus for a quick appetizer.

Recipe: Tunisian Spinach Nibble from this month’s Cook the Book Club.