You can look into ajvar, a Serbian sauce with grilled peppers and eggplant. You can make it as spicy as you want by adding hot peppers if you want.
On heat tolerance, do some genetic thing where people get one, two or three receptors[1] which give different sensitivity to different people. I had a GF who would struggle with the level of capsaicin I literally wouldn't even notice. I knew a guy who would snack on scotch bonnet peppers straight, which would be impossibly agonising for me.
[1] from memory, doubtless incorrect as well
But "acı" can also mean bitter. You have to look at the context to understand. However things can both be spicy and bitter. In that case it gets complicated :)
Perhaps the lack of a dedicated mapping to "capsaicin sensation" stems historically from England's reputedly bland cuisine...
Thank goodness for immigration.
But I don't think it's fair to call UK food bland. Done properly it's very good, but what it's not (usually) is heavily seasoned. In no way does that require it to be tasteless, and done properly it isn't.
There is a reason there are thousands of Indian restuarants in England and approximately zero English restaurants in India. ;0)
Thankfully, food has improved vastly in the UK since the 70s.
England's bland food is a relatively recent development, much more recent than the language.
https://edmundstanding.wordpress.com/2020/05/28/hot-peppers-...