Chuck Bednar for redOrbit.com – @BednarChuck

Ever wonder just what it is that makes Indian food so darn tasty? A team of researchers at the Indian Institute of Technology Jodhpur have, and their curiosity inspired them to scientifically analyze more than 2,000 different recipes to shed some light on the subject.

Study authors Anupam Jaina, Rakhi N K, and Ganesh Bagler investigated the frequency with which overlapping compounds factored into a dish’s ingredients, Time.com reported in a story published Wednesday. The trio of researchers used recipes posted on the website TarlaDalal.com and looked at the “subtle molecular-level differences that distinguish the cuisine.”