American Indian food and spices made possible the development of national and local cuisines to a degree not previously imagined.
This is shown quite clearly in the curries of India. The basic ingredients of rice, coconut, and vegetables are traditional Eurasian foods, as are some of the spices, such as cumin, turmeric, and coriander. Some of the most distinctive tastes of the curries, however, come from the American chilies used to spice them. The cooks of India and Sri Lanka adopted the hot peppers and cayenne very quickly and assimilated them into their curry sauces to supplement their tangy black pepper and ginger. Because of the Hindu and Buddhist bias against eating meat, the cooks of India and Sri Lanka had a keen eye for new vegetable dishes; consequently they quickly incorporated the American tomato and potato into their cuisine, as well as the peanut and the cashew.
The Asian Indians have carried these spices on around the world as they migrated with the British to South and East Africa, England, and even back to the Americas, where they settled in great numbers in the British islands of the Caribbean and in Guyana on the South American coast. Even though the style of cooking is uniquely Asian, many of the ingredients are typically American.