Nowadays, everything is very spicy. It is practically obligatory to like everything chilli, cajun, everything hot, VERY HOT etc. On some days, the menu in our daughter’s school canteen looks something like this:
- chilli con carne
- pepperoni pizza
- spicy lentil
- veggi chilli
I was once served a fish soup containing, by my modest evaluation, the entire content of the pepper mill. Makes one think about those Olden Days when spices were allegedly used to hide the taste of food that was, so to speak, past its best.
And what if one is, like everybody in our family, a weakling (or possibly a supertaster) who prefers the taste of the actual product to the taste of the undiluted spice? One has to survive somehow.
Imagine a magic powder that you could carry with you in a small container and use as a sort of a fire extinguisher – added to the dish it neutralising the spices in it. Ingenious! (Sadly, the precise chemical composition of it is still undefined).