I guess? The alternatives to capsaicin (mustard, garlic, horseradish, etc) are all pretty overwhelming flavors, so if you want things even moderately pungent they’re the only thing you’re going to be tasting in a dish. I personally loathe the taste of most hot peppers (but love spicy food) so the trend of "spicy everything" is getting pretty tiresome.
American food relies far too much on capsaicin for making things spicy. There are other spices too.
I guess? The alternatives to capsaicin (mustard, garlic, horseradish, etc) are all pretty overwhelming flavors, so if you want things even moderately pungent they’re the only thing you’re going to be tasting in a dish. I personally loathe the taste of most hot peppers (but love spicy food) so the trend of "spicy everything" is getting pretty tiresome.