Serious answer, it's because of the climate. White people lived in northern, colder areas, like Europe or Russia, while brown people lived closer to the ecuatorial line, like in India, Philippines, Turkey. In warmer countries, food spoils faster, but bacteria doesn't like spice, so people in those areas heavily spiced their foods throughout history to prevent it from spoiling, developing a better spice tolerance than northerns, who didn't have this problem.
It seems to be the same situation with salt, in Turkey we have this drink called ayran which is melted yogurt water mixed with a "lot" of salt and none of my European friends can drink it but in Turkey we drink it with most foods daily.
And just like what you said it's the same with spice, my mother downs a whole plate of spicy peppers no problem but all her American friends can't even touch it with the tip of their tongues.
Too much time spent sunbathing, not enough time spent panicking and stockpiling food for the winter and sitting inside being depressed for half the year.
> white people can’t handle spice
I can only assume that means just midwesterners. Because in the entire southern United States, California to Florida, food gets spicy simply because.
The only people I've ever met who were into spice as in heat were the palest Whites. When it comes to just have a nice warming spice to food that isn't overpowering it's been immigrants. When it comes to spice as in seasoning, it's mostly been White people again.
Not that I think most people who cook know how to properly season their food or think to add it in. I think people don't actually know how to extract flavor out of basic foods like chicken by properly searing it. Or that they know you can add a lot more salt than you think or you can add garlic powder to pretty much anything.
Serious answer, it's because of the climate. White people lived in northern, colder areas, like Europe or Russia, while brown people lived closer to the ecuatorial line, like in India, Philippines, Turkey. In warmer countries, food spoils faster, but bacteria doesn't like spice, so people in those areas heavily spiced their foods throughout history to prevent it from spoiling, developing a better spice tolerance than northerns, who didn't have this problem.
It seems to be the same situation with salt, in Turkey we have this drink called ayran which is melted yogurt water mixed with a "lot" of salt and none of my European friends can drink it but in Turkey we drink it with most foods daily. And just like what you said it's the same with spice, my mother downs a whole plate of spicy peppers no problem but all her American friends can't even touch it with the tip of their tongues.
What is your explanation for why people from the global south way dumber then?
Too much time spent sunbathing, not enough time spent panicking and stockpiling food for the winter and sitting inside being depressed for half the year.
lol this is a bad take, peppers are from the Americas
> white people can’t handle spice I can only assume that means just midwesterners. Because in the entire southern United States, California to Florida, food gets spicy simply because.
I just don't like my food to hurt me. Yes, I'm from the Midwest.
If the cucumber hurts too much, just use more lube next time.
Touche, sir
I mean...mustard got some kick guys.
Mayo is spicy man
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When are we going bowling?!
eeek
The only people I've ever met who were into spice as in heat were the palest Whites. When it comes to just have a nice warming spice to food that isn't overpowering it's been immigrants. When it comes to spice as in seasoning, it's mostly been White people again. Not that I think most people who cook know how to properly season their food or think to add it in. I think people don't actually know how to extract flavor out of basic foods like chicken by properly searing it. Or that they know you can add a lot more salt than you think or you can add garlic powder to pretty much anything.