I’ve never been to America, but most restaurants with foreign cuisine face this problem and solve it the same way: if a customer asks for medium spice, the chef needs to know whether the customer wants the local or foreign scale.
There’s no implication that mild is hotter than American very spicy, you’re looking at two separate scales.







More users is not necessarily more better.
… but I do agree there are very few active communities.
The focus should be on making the fediverse the best it can be, rather than focusing on attracting users.