Colored folk are lactose intolerant but whites cant handle spicy stuff

Attached: Image.jpg (1024x512, 88.53K)

cuisine evolution- a lot of bacteria and pests hate spice, useful when you live near the equator and you practically shit where you eat...

>I'm white
Spiritually?

Attached: 1633460276575.jpg (277x297, 52.06K)

That's not spicy.

> Capsaicin is the chemical responsible for the heat of the chili peppers used in Sriracha. The Scoville scale is used to measure that heat and therefore can function as a measurement of capsaicin concentration. Huy Fong’s Sriracha contains between 1,500 and 2,500 Scoville Heat Units (SHU), which means that its capsaicin is less concentrated than a jalapeño pepper’s (2,500-5,000 SHU) but more concentrated than in an Anaheim pepper (500-2,500 SHU). However, it is considerably hotter than a few other popular hot sauces including Frank’s Red Hot Original (450 SHU) and Texas Pete (750 SHU).

caliplate.com/hot-hot-hot-7-foods-ranked-by-the-scoville-scale/

That's a silly meme. It's too much "no you!".

Attached: image_2022-06-26_140623026.png (1200x900, 1.23M)

Attached: 1643967801001.png (822x598, 586.94K)

Spicy tolerance is completely cultural dumbass

Wrong. I regularly eat my own chicken wings that are so hot niggers tap out instantly when they try to pull the whole "spicy food" routine and I call their bluff.

A lot of those foods are pretty popular among white people, especially my generation.
Even Germans have Sriracha on their shelves now.

Attached: image_2022-06-26_140738249.png (800x1200, 370.59K)

That happens with new whites, old whites coming from nazi Germany loved chile, here browns dont like spicy food, expensive restaurants had to change recipes and remove garlic and onions.

Since you like spicey experiences, you ought to try figgin in the niggin. It's a way to reduce carbon.