Phrases to specify spice level and dietary restrictions
When ordering food, the clearest approach is to state both the heat level and any ingredients to avoid in simple, direct wording. In restaurant settings, a short phrase such as “not spicy,” “mild,” or “without peanuts” is usually more effective than vague requests like “a little less.”
Phrases to Specify Spice Levels
Spice requests work best when they describe the heat level in concrete terms. In many cuisines, “spicy” alone can still produce a dish that is mild by local standards, so stronger wording helps.
- No spice / Not spicy: “Mai Pet” (Thai: ไม่เผ็ด), “Not spicy”
- Mild spice: “A little spicy,” “Pèt nít nòi” (Thai: เผ็ดนิดหน่อย)
- Moderate spice: “Moderately spicy,” “Pèt bpaan glaang” (Thai: เผ็ดปานกลาง)
- Very spicy: “Very spicy,” “Pèt mak mak” (เผ็ดมากๆ in Thai)
- Super spicy: “Super spicy,” “Pèt sut sut” (เผ็ดสุดๆ in Thai)
A useful distinction is between asking for “spicy” in general and asking for a cuisine-specific heat level. In restaurants serving Indian, Thai, Sichuan, or similar cuisines, phrases such as “Indian spicy,” “Thai spicy,” or “genuine Thai heat” can signal that the dish should match the restaurant’s usual local intensity rather than a watered-down version. 1 2 3 4
A few practical details matter in real conversation. “Not spicy” can mean “no chili heat” rather than “no pepper seasoning,” depending on the language and place. In some kitchens, chili oil, chili flakes, or fresh chilies may each be treated differently, so specifying “no chili” or “no hot sauce” can be clearer than a broad request if the dish is still arriving too hot.
Phrases for Dietary Restrictions
Dietary restrictions are safest to state before the order is finalized, especially when dishes contain sauces, marinades, broths, or garnishes that are easy to overlook. Questions about ingredients should be specific, because allergens and restricted foods are often hidden in mixed dishes.
- To ask about ingredients or allergens: “Does this have [ingredient] in it?” For example, “Does this have peanuts?” [Japanese: これにピーナッツが入っていますか?]
- To request an omission: “Can I have this without [ingredient]?” For example, “without onions.” 5 6
- To make a general request: “Please omit [ingredient].” “No [ingredient], please.”
- To confirm allergen safety: “Is this made with [ingredient]?” “Does it contain [ingredient]?”
Common dietary terms include vegetarian, pescetarian, vegan, gluten-free, dairy-free, nut-free, halal, and kosher. These labels are useful because they summarize a whole set of restrictions in one phrase, but they should still be paired with ingredient questions when the dish is complex. 7
How to Ask in a Restaurant
The most efficient order is usually: state the dish, state the spice level, then state restrictions. That sequence reduces confusion because the server can hear the main order first and then note the changes.
A simple pattern is:
- “I’d like the chicken curry, mild, without peanuts.”
- “Could I get this not spicy and gluten-free?”
- “Please make it very spicy, but no onions.”
When the cuisine has a strong local heat scale, asking for a familiar standard can be more precise than naming a number. “Thai spicy” or “Indian spicy” often communicates an expected restaurant baseline better than “medium,” which varies widely between places.
Common Pitfalls
One common mistake is assuming that words for “mild” or “slightly spicy” mean the same thing everywhere. In some restaurants, “mild” still contains a noticeable chili kick. Another mistake is treating allergies and preferences as interchangeable: “I don’t like peanuts” is not the same as “I’m allergic to peanuts,” and staff usually need the stronger wording if an allergen is involved.
It also helps to avoid overloading a request with too many changes at once. If a dish needs to be both not spicy and free of several ingredients, a short list is usually easier to process than a long explanation. In conversation practice, clear, repeated requests tend to become automatic faster than passive memorization because the phrases are tied to real speaking situations.
Quick Reference
- Spice level: not spicy, mild, moderate, very spicy, super spicy
- Allergy/ingredient question: “Does this have [ingredient] in it?”
- Removal request: “Can I have this without [ingredient]?”
- Diet label: vegetarian, vegan, gluten-free, dairy-free, nut-free
- Best strategy: keep it short, specific, and tied to the exact dish being ordered
References
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Are there “secret words” to get the “authentic” spiciness at …
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How to Handle the Spice Level: How to Ask for “Not Spicy” or …