The UK is actually generally fine with spicy food, but my relatives in Poland could barely handle mildly spicy food, so yeah
What not having any5hing spicy grow in a place naturally does to cusine.
I read once that spicy cuisine doesn’t correlate almost at all with where the spices are native, it correlates with where temperatures cause food spoilage. The theory is that, since chilis, garlic, and onions have some antimicrobial and antibiotic effect, the people who cooked with them in warmer climates tended to survive better than people who didn’t, and so passed down their tastes for them more. I read that a bunch of years ago, not sure if it’s been confirmed or disproved.
The UK doesn’t have much naturally growing spicy things either, and spicy food is still pervasive here.
It’s what having virtually no immigration from the east or the med does to cuisine in a country.
Yes but is traditional british food spicy?
Not the food, but one of our most popular condiments - English Mustard - has a fair bit of kick to it. Not quite wasabi levels, but not too far off.
Traditional to when? We’ve had spices here for centuries And they were barely used in British food.
It was waves of Indian, Asian, and Afro-carribean migration that lead to changes in cuisine here.
Traditional to before any mass migration from the colonies I’d say.
Like the food the Brits made themselves. If they had these spices and used them that is fine. But claiming dishes that came in with immigration I would not count
You’re agreeing with me. You said that not having any natural spices lead to a culture not eating any spicy food. I said that having a lot immigration from countries with spicy food changes that, as proven in much of the western world.
You’re right, food in countries that had no spices at that time wasn’t spicy. I’m not sure that says anything very interesting though.
Yes but the food that comes in with inmigration is not the native culture’s food. It can get integrated but it is still not native food. If I am expressing this correctly.
Like is it tikka masala or something similar that comes from britain. But I would not call that british food. If you get what I mean.
I took my Polish sales rep to eat Ethiopian with me about a month ago, dude loved it, even put extra mitmita on his kitfo ^~which I suddenly realize to anyone who doesn’t know about Ethiopian food that’s gonna sound pretty weird…~^
Not weird at all, but of course I just translated this into some weird sexual act you guys were participating in.
Now I want Doro wat 😭
White Americans: mayonnaise is too spicy
Also white Americans: yeah the Carolina Butthole Annihilator goes well with pretty much everything
I love spicy food, but my mum can’t even handle black pepper. Lol. Lmao even
Totally anecdotal, but I once got an Indian brand ramen cup (marketed for the UK) from a UK emporium that was advertised as hot and spicy. I used LESS water than I was supposed to and added the entire contents, and it was still milder than most medium salsas around here. It was most likely just a crap brand of cheap products but I still remember my reaction being ‘really?’
Funny enough, if you go to local Mexican restaurants that make their own salsa daily the person making the salsa also changes near daily. And one person’s mild is another person’s w e a k so sometimes you dip that first chip and go WOAH, nice
I’ve lived in Britain and Australia and I’ve never seen this, and both places have good spicy food so I assume they didn’t sell well.
It’s for kids and old people mostly. We have the standard el Paso once a month or so and it’s fine.
El Paso is salty processed crap that makes for an easy tea when you can’t be arsed. If you want real spice, there will be 5 curry houses within a mile of you selling Vindaloo and Ceylon.
I fear my mum would find mild too spicy lol
I’d be quite surprised. The USA and Aus have quite a bit of spicy influence. India for UK, Thai for aus…sure many people don’t like spicy food but most do.
I loved in UK for a bit and remember being quite surprised that fàst food, like burger king, had proper spicy food.
Spicy food has a history, particularly in the US, of being associated with masturbation and hypersexuality. Puritans wants food as bland as possible.
In Europe, after the colonial era started, spices became more widely available and were no longer a status symbol (as they were previously only available to the wealthy). This led to the elites turning their noses up to spices and a belief system that the base ingredient should not be defiled in flavor by spice which eventually bled over into the rest of European culture.
Serving richly spiced stews was no longer a status symbol for Europe’s wealthiest families — even the middle classes could afford to spice up their grub. “So the elite recoiled from the increasing popularity of spices,” Ray says. “They moved on to an aesthetic theory of taste. Rather than infusing food with spice, they said things should taste like themselves. Meat should taste like meat, and anything you add only serves to intensify the existing flavors.”
“In Europe, meat was considered the manliest, strongest component of a meal,” Laudan notes, and chefs wanted it to shine. So they began cooking meat in meat-based gravies, to intensify its flavor.
Cooking with spices is different from spiciness specifically but I think the same principles apply (with regard to perceptions at the time).
Spicy food has a history, particularly in the US, of being associated with masturbation and hypersexuality. Puritans wants food as bland as possible.
Huh. So that’s why.
Also, this sounds like some old school Kelloggs shit. That guy was an absolute freak.
Yeah corn flakes were invented to bland you out of jerking it.
Fun fact: Kellog was proud to say he never consummated his completely celibate marriage. Also, he had multiple intense enemas every day that blasted pressurized water against his prostate at rate of 17 gallons a minute (or slower when it was the more viscous yogurt enema).
Aussie here. I was in Bangkok this week and currently on a TGV hurtling across EU towards London.
The Thai food in Australia is not as spicy as the stuff in Thailand. It’s otherwise authentic.
The hottest Vindaloo I ever had was in a London pub. I haven’t been in the last 12 years, so I’ll measure this again. I also haven’t seen Foster’s beer on tap since my last London visit. Go figure.
Yes, but it’s spicier than a mild salsa from old El Paso.
I swear there’s probably more Indian restaurants in the UK than there is in India. Where I suppose they are just called restaurants.
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the entire spiciness of the world is concentrated along a single road in Balham
Fun anecdote: I had an indian colleague who could not handle spicy food. He just doesn’t come from that one single region that shoves chilli onto everything.
Opened my eyes to the idea that indian food being spicy might be as misleading as english food adding mint to everything (blame: Asterix comics in europe)
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The south Indian is where the spice is. North Indian is where the partying is.
hell yeah it is
sudo bring me dosa masala myore
I’m unsurprised about Australia. The food culture there is pretty great but somehow good Mexican cuisine is almost entirely absent.
Yes, it’s getting better, but it’s pretty poor. It’s not due to an aversion to spicy food though. It’s due to a lack of knowledge of how to make good Mexican food. There are not a lot of Mexican immigrants, especially compared to China, Thailand, Vietnam etc. Indian food is also surprisingly poor here, given the large Indian population, but many are recent migrants, so it is improving.
I loved in UK
Me too, me too…
And I just tested the hot sauce Da bomb beyond insanity. Long story short, it lives up to its name.
It’s fun, but it tastes awful. It’s certainly not my hottest sauce, but it’s the biggest slap in the face because there’s not good flavour to enjoy, just nasty flavoured heat.
Isn’t that every hot sauce?
Different peppers have different flavour profiles, unless the cooking method strips the flavour intentionally.
Naga Jolokia peppers, and the hot sauces, I’ve found go very well with complimenting the flavour of a lamb curry (for example) without distracting from the flavour overall.If you want a good starter tasty hot sauce, go with sriracha, rooster brand if you can find it. It’s a red sauce in a plastic bottle with a green tip spout; you’ve probably seen it at pizza places and asian restaurants many times.
I don’t find it that hot anymore these days, but the flavour is delicious. I use it more then ketchup.
I tried it, it’s not my thing and I don’t go to asian restaurants cuz I don’t like any asian food.
Nah. Some peppers are flavour bombs, others are purely for burn or kick. When making a sauce, you load up flavours and then drop in some of the heat peppers just to bring up the slap and burn. There’s hot sauces much hotter than Da Bomb, but having them you wouldn’t think it because of all the delicious distracting flavours, profiles, and how the heat comes and goes.
Da Bomb is quite hot but it’s got nothing else going for it so you really have nothing else to focus on but the heat.
Peppers? Yeah I like black pepper, I always douse my food with that shit, but idk about the oriental ones those don’t seem to have much appeal or flavor to me.
Widely recognized as being horrible in addition to being really hot.
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Please note that this is regardless of race. I can’t edit any of my comments anymore for some reason on amy instance so I wasn’t able to add that in to emphasize this isn’t racial.
Why wouldn’t it be? Darker skinned people have a hard time with northern winters due to the lack of sunlight. Read an article when I lived in Chicago about how many black women were diagnosed and lacking vitamin D.
(CAN’T EDIT)
Meant to say, “Why couldn’t it be?”
According to a dermatologist pricing in the Caribbean, most of the people living there have Vitamin D deficiency as well.
When it’s hot and sunny all year round most people just avoid the sun all the time.
In Australia they stopped publically funding vitamin D blood testing because it just KEPT returning deficient. Basically everyone here needs to supplement Vit D. Well applied sunscreen blocks vitamin D absorption by like, 95%.
Because race isn’t genetic and isn’t scientific. It should competely be removed from the sciences entirely.
Twins with same dad and mom can be different races.
People who have no relation can have the same skin tone and can be labeled as the same race by someone looking at them.
If there are specific genes or biochemicals causing different vitamin status in people, that is not racial, that is genetic and environmental. They need to cite those specific genes or biochemicals to actually conduct proper science. If the mechanism is melanin, then that needs to be properly described as melanin and not race- there are people who racially are black with no melanin - albinism.
Everyone living at the poles has lowered vitamin d status and elevated vitamin A status, that’s why you can’t eat livers of polar animals or you’ll die like those explorers who ate husky liver.
Vitamin D daily amount is super super easy to get, something like 5-15minutes standing outside is all you need. People do more than that when they walk to their car. The reason their vitamin D is low is often due to needing other vitamins and nutrients that work with it. Vitamin D status is closely related to other fat soluble vitamin status (vitamin k, e) and B vitamins and many other things, not just accessibility to sunlight or dairy or melanin content of the skin.
Additionally melanin content of the skin can change a little over time, including with most metal supplementations like copper, iron, and zinc - that’s why zinc and copper deficiencies are associated with vitiligo and why giving vitiligo patients zinc can help treat the condition. It’s also why skin bleaching works biochemically. It’s why you can tan.
What you eat and do affects your melanin content, but it certainly would not change someone’s race, because race is an arbitrary grouping of features that includes skin color from various genetic and biological causes, meant to enforce roles and class onto people.
So no, it isn’t racial, it is related to vitamin D status.
Are you telling me people with dark skin have equivalent vitamin D production, given the same sun exposure, as people with white skin?!
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Read what I wrote again.
Vitamin D daily amount is super super easy to get, something like 5-15minutes standing outside is all you need.
True it’s like 80% of daily vitamin D intake in 15 minutes even when you’re only showing like 20% skin.
But sometimes that be harder than you’d think. There’s no direct sunlight to my apartment, at any point of the year. Despite these apartment complexes being called “Sun Valley” lol. I supplement vitamin D in the winters though. Have to. I’m not always awake during the few hours the sun is up and even when it is often there’s heavy cloud coverage.
If you do supplement vitamin D though, remember to do it in the morning rather than evening, as it’s basically an antidote to melatonin, so to avoid fucking up circadian rhythm (or to create a new one) melatonin at night and vitamin d in the morning.
Yeah again if you aren’t absorbing adequate vitamin D from being outside, it is probably more related to other vitamin deficiencies, often vitamins k and e. That’s why for years there were no known health benefits of supplementing vitamin d, until it got paired with vitamin k - your vitamin d supplements you take literally have vitamin k in them for this reason.
It is actually a better idea to take it midday or later in the day, but paired with other fat soluble vitamins and calcium, and this is intuitive that your max vitamin D status naturally would be at the end of the day once you’ve eaten and been in the sun all day.
You would never wake up full of vitamin D, the premise doesn’t make sense.
Melatonin and vitamin D have a complex relationship with calcium and serotonin and other biological pathways. I wouldn’t call one an “antidote” to the other because they are synergistic.
It’s not just because they’re synergistic.
I say “morning” but 11-14 is basically my morning and I’m in Northern Europe. But yeah, probably best to take it dawn than dusk. And research seems to agree.
During natural day–night rhythms, serum vitamin D3 (cholecalciferol) increases rapidly as a result of UVB exposure [32], which occurs mostly between 11:00 and 15:00 h at higher latitudes (Europe, USA) since UVB is largely absent before and after these times due to the large solar zenith angle [9]. Also after supplement intake, serum cholecalciferol starts rising in a similar (rapid) fashion as after UVB exposure [32]. It is not unlikely that increases in cholecalciferol levels during the time window in which UVB exposure naturally occurs is most optimal for subsequent processing of vitamin D metabolites in the liver and kidneys. Especially because organ metabolism (i.e., nutrient uptake and processing in the liver and kidneys) is also regulated by circadian clocks.
https://www.sciencedirect.com/science/article/pii/S1087079220301222
But yeah “antidote” is hyperbole, my bad. “Further study is needed.”
That isn’t dawn. No one should take vitamin D at dawn or when they first wake up. They should take it later in the day. Not at dusk either.
*cant eat livers of polar predators, not animals. It’s generally ok to eat lovers of animals like caribou
ok to eat lovers of animals like caribou
Dude. It is most certainly not okay to eat people who love caribou.
But yeah you’re right. But also up North where the polar bears live vitamin toxicity might not be your only issue. Protein poisoning could be an issue, if you didn’t have access to any carbs or fat (caribou, or reindeer as we like to call them, are suuuuper lean usually).
Also known as “rabbit starvation.”
Rabbit starvation, also known as protein poisoning, mal de caribou, and rabbit malaise, is a form of malnutrition that arises when someone eats protein with too little energy from carbs or fat for too long.
The normal one isn’t even spicy, my 3 year old can eat it, and could when she was 2.
That said, the Sainsbury’s own fajita kit is superior.
Better yet, make you own fajita seasoning and use non UPF wraps.
My mother has complained that saffron is too spicy. Yes we are melanin deprived why do you ask?
she might have an allergic reaction to it, same as people who describe kiwi fruit as spicy
No she’s just so white she bleaches stuff on contact.
bit harsh to say about your mum
I said, bit harsh to say about your mum
I say, I said, bit harsh to say about your mum
Im not any different. I have seen most of The Weavers perform and I have seen Pete Seeger perform more than any other musician. We are white.
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What’s upf?
Nothing f, what’s up wit you?
GOT EM
Ultra Processed Foods. I should have written that in the first place rather than use the acronym, apologies!
The definition is a bit flakey but they’re essentially foods that contain emulsifiers, stabilisers, modified starches and so on. Things that you wouldn’t find in a domestic kitchen. But also foods that have undergone so much processing that they’re barely food. There’s growing evidence that they’re driving obesity and driving a wide range of health problems and even mental health. It’s eye opening how much of our food is UPF and quite difficult and expensive to get away from.
Ahh got you! Thanks
The definition is a bit flakey but they’re essentially foods that contain emulsifiers, stabilisers, modified starches and so on.
But that stuff can be found in domestic kitchens? Egg yolk is an emulsifier, gelatin is a stabilizer, malt is a modified starch, and I can get all of them at normal grocery stores?
Are eggs UPF now?
Eggs obviously aren’t UPF, no. Eggs are in group 1 of the NOVA classification system. Using things like eggs and cornflower are fine, it’s the industrial emulsifiers that are the problem.
Here’s a pretty good summary:
There is nothing wrong with emulsifiers per se – think egg yolk, cornflour and other unprocessed / minimally-processed ingredients that are used in cooking. It’s the category of industrially created or modified emulsifiers over which questions hang. Examples commonly used in IDP include sodium stearoyl lactylate (E481); mono- and diglycerides of fatty acids (E471); and (deep breath) diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, aka DATEM (E472e).
https://www.sustainweb.org/blogs/oct23-real-bread-is-not-ultra-processed-food-upf/
For anyone wondering, if you can get them, these are your ticket to flavor town, especially the dried🌶️ pods you can grind yourself
I recognize MSG gets a bad rap, but I still shy away from pouring pure MSG on my food. To get that umami flavor I use some combination of powdered dried mushrooms, miso, soy sauce, fish sauce, or Worcestershire sauce in a marinade. Fiesta seasoning is certainly easy though, it’s everywhere here in Texas.
Hey meaning no offense but you personally but do you realize the MSG is bad is an easily traceable to a single source racist myth yes? Googleing turns up a bunch, but this one is pretty concise: https://www.bbc.com/news/world-us-canada-51139005
Not that I’m assuming you are racist of course! The BS about MSG permeates our culture.
They’re saying they like to use food based sources of msg rather than the chemical msg to add that flavor. Nothing to do with “msg bad”
Ah ok, fair enough.
This isn’t strictly true and it’s a sloppy article.
While MSG alone does not create a consistent response in all people, SOME people DO have issues with glutamate and glutamate has absolutely been indicated as playing a role in several diseases.
This can be true of many many vitamins and nutrients though - for example, some people with eg Wilson’s disease are sensitive to copper. They get so much copper it causes them to be ill. They therefore avoid copper in their diets. That does not mean copper is a problem for everyone, but we wouldn’t insist those people eat copper either.
Oh for sure, but keep in mind this is in the context of an Old El Paso Extra Mild Taco Kit. Fiesta is a step up from that
Lmao touche
I can’t believe old el paso is willing to spend the money it would take to actually make a less spicy variation. This is probably just the same thing called just “mild” in other markets.
Its weird. Australians are badasses. Why can’t they eat like badasses?
Am aussie and will say there are definately the ‘pepper is hot’ people but thee is also a healthy love of spice, we have a very multicultural food pallette here with a lot of asian influence in particular (thai, chinese, japanese, indian, etc). I like to put chilli sauce on EVERYTHING, i dont think there is a food i havent tried without chilli.
There is only so much excitement one can take
The burning they experience was nothing to do with the spices.
My mum was cooking, I’m very sorry, she cooks for my dad’s palate.
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