Why is food in German so bloody mild?
Bags of paprika crisps that might have been once within a mile of a Dutch greenhouse bell pepper at best.
Thai curries that scream DANGER! on the menu but that you can eat with ease.
I got a ready prepared stirfry from the supermarket over the weekend.
When I cooked it, I threw in some extra garlic and chile but when I came to eat it it was so mild I wonder if there was ANY seasoning in it to start with!
Why are the Germans so scared of anything spicy?