Spanish food is not spicy in the sense that Mexican food is spicy. Most dishes only contain salt, black pepper corns, garlic, and onion. Pimenton ( a sweet paprika), bay leaf, saffron, carrot, and celery are also used.
The Navajo have wildly spicy food but I think the cake goes to Algonquin people.
A majority of the foods native to America aren't very significantly spicy. There is actually a measure of spiciness called the Scoville scale and there isn't actually a food grown in America that passes a rating of 580,000 (with the maximum being 16,000,000). The spiciest food that could be grown in America would probably be the Red Savina pepper.
poisnes food brung by the new spains
spiciest
the spains did it
Spanish
heyy i think its mints
i think takis
The spiciest thing are chili peppers. These are most prominent in Mexico and in India. The hottest studied pepper is known as the Ghost pepper.
The spiciest thing are chili peppers. These are most prominent in Mexico and in India. The hottest studied pepper is known as the Ghost pepper.
october 12
Spains