nonspicy

Nonspicy is an adjective used to describe foods, dishes, or flavors that lack heat or capsaicin-driven spiciness. In culinary usage, nonspicy indicates a preparation that does not rely on chili peppers, hot sauces, or other ingredients that produce a burning sensation. The term is typically used to contrast with spicy or hot preparations and can apply to cuisines across cultures. Nonspicy foods may still be deeply flavorful through herbs, citrus, acidity, sweetness, or umami.

The degree of spiciness is often discussed in terms of the Scoville scale, which rates capsaicinoids. A truly nonspicy item would contain little to no capsaicin and register near the bottom of the scale. In practice, labeling can be subjective; some dishes labeled nonspicy may contain mild peppers or aromatics that contribute only mild heat for sensitive diners.

In restaurant menus and dietary contexts, nonspicy or mild options are provided to accommodate children, heat-sensitive individuals, or those avoiding capsaicin for medical or personal reasons. Nonspicy should not be equated with bland; it can be richly seasoned with herbs, aromatics, acidity, or umami without adding heat.

Related terms include mild, not hot, or without chili. The usage of nonspicy varies by region and establishment, and it is not a standardized culinary category. Examples include nonspicy soups, nonspicy curries, or nonspicy sauces.