Why vegetable recipes are not very spicy. Short answer: because vegetables are less susceptible to pathogens than meat and need less spices to kill off the microbes. I love the bit about spices being allergens and carcinogens. Who would have thought there was any scientific basis for the Yogic prohibition against spicy foods? (Note: I don't think this is a particularly strong argument for not eating spicy food, I just think it's interesting)