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Not a bad thing, but makes you wonder why (historically) Caucasian cuisine is typically not spicey. Indian, Thai, Korean, (various) African, Latino food are all known to be hot as hell. Western European and American food, not so much. Did hot spices/foods just not grow in those regions?
Peppers actually originated in the new world. They do not grow well at higher latitudes and are an excellent way of disguising the taste of slightly spoiled food, which is much more of a problem in the tropics.
Caucasians are also the ones who eat a ton of dairy, which you'd think would be helpful for cutting down spice levels.
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