Scientists have figured out what makes Indian food so delicious – The Washington Post

Indian food, with its hodgepodge of ingredientsand intoxicating aromas, is coveted around the world. The labor-intensive cuisine and its mixof spicesis more often than not a revelation for those who sit down to eat it for the first time. Heavy doses of cardamom, cayenne, tamarind and other flavors can overwhelm an unfamiliar palate. Together, they help form the pillarsof what tastes so good to so many people.

But behindtheappeal of Indian food what makes it so novel and so delicious is also a stranger and subtler truth.In a largenew analysis of more than 2,000 popular recipes, data scientistshave discovered perhaps the keyreason why Indian food tastes so unique: It does something radical with flavors, something very different from what wetend to do in the United States and the rest of Western culture. And it does it at the molecular level.

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