At the other end of the extreme, I’ve had multiple Irish and English customers at work say they won’t eat our white pudding, as the cinnamon makes it too spicy. There’s plenty of old people like that in either country that bring down the average spice tolerance by quite a bit.
That sounds like they don’t like the flavour, rather than the heat? I noticed when I was in the US that so many things were flavoured with cinnamon and it’s a very rich and overpowering taste. Like everything is suddenly a biscuit. Even toothpaste.
It could be, but it’s hardly a typical US recipe. It’s a 70-something year old fellow from Leitrim, importing spices from Monaghan to sell something he grew up with and can’t get here to other Irish folks. Ironically, the ones who complain the cinnamon is too spicy tend to prefer the US-made product of another company. The same people will also tell you with a straight face that HP sauce is awful spicy, so they need to get something else for their meals, so make of that what you will.
At the other end of the extreme, I’ve had multiple Irish and English customers at work say they won’t eat our white pudding, as the cinnamon makes it too spicy. There’s plenty of old people like that in either country that bring down the average spice tolerance by quite a bit.
That sounds like they don’t like the flavour, rather than the heat? I noticed when I was in the US that so many things were flavoured with cinnamon and it’s a very rich and overpowering taste. Like everything is suddenly a biscuit. Even toothpaste.
It could be, but it’s hardly a typical US recipe. It’s a 70-something year old fellow from Leitrim, importing spices from Monaghan to sell something he grew up with and can’t get here to other Irish folks. Ironically, the ones who complain the cinnamon is too spicy tend to prefer the US-made product of another company. The same people will also tell you with a straight face that HP sauce is awful spicy, so they need to get something else for their meals, so make of that what you will.