As an ohioan there’s 2 different spice levels. One for your average milquetoast Midwestern old white people and one for the rest of us who go out of their way to put hot sauce on literally everything
European spicy is the same as American spicy, and both vary wildly between countries/states. Portugal or Spain have mostly the same range as Texas or Louisiana for example.
We can go milder
As an ohioan there’s 2 different spice levels. One for your average milquetoast Midwestern old white people and one for the rest of us who go out of their way to put hot sauce on literally everything
I don’t like water. It’s too spicy.
Did my GERD write this?
The mildest of mild acids
https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/The_Basics_of_General_Organic_and_Biological_Chemistry_(Ball_et_al.)/10%3A_Acids_and_Bases/10.03%3A_Water_-_Both_an_Acid_and_a_Base
To quote a Minnesotan I know, talking about chili: “I’m going to add some mayo, to give it some zing”
Luckily the twin cities are sanctuary cities and you can get people who aren’t whiter than rice to make food here
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Wisconsin, where they ask you how spicy you want your food on a scale from mozzarella to cheddar.
sounds like the uk
Finally a reason for me to consider moving to the Midwest.
Could be even more mild - European Extra Spicy
European spicy is the same as American spicy, and both vary wildly between countries/states. Portugal or Spain have mostly the same range as Texas or Louisiana for example.
I really kicked the hornet’s nest with this 😁
I live in Europe, love the place, but Americans are obsessed with spicy food.
The worlds hottest peppers are bred in America https://puckerbuttpeppercompany.com/
Unless we’re talking about the Midwest US or something, only Asia comes close.
And here I am growing super hots in the midwest like some kind of savage.
And to cap it off, British
Laughs in a good 'nduja calabrese.