There is a fine line between a spicy dish and one that is too spicy. Even the most experienced cooks can sometimes cross it and create a dish that is too hot to handle even for the most seasoned spicy enthusiasts. Luckily, there are some easy fixes that can tone down the spiciness of such dishes and make them palatable. Check them out below.
Mix in Dairy Products
Dairy products like milk, sour cream, and yogurt are the gold standard when it comes to combating spiciness. The fats and casein protein in dairy products act like magnets for capsaicin, which is an active component of chili peppers that causes the heat sensations, and helps neutralize it. Of course, only add dairy products if they will work well with your dish.
Try the Oil Method
If you are dealing with a soup or stew, you can try the oil method. Add a cup of oil to the dish and bring it to a boil. During this process, the oil will tie the capsaicin to itself. Next, leave the dish to cool down, which will cause the oil to rise to the top. After that, skim it and you’ll find that the spiciness level has been reduced significantly.
Introduce a Nutty Component
Another thing you can do is add peanut or almond butter to the dish. They are packed with fats and will dilute the capsaicin in the dish.
Add More Ingredients
Perhaps the easiest fix for dishes that are too spicy is to simply add more of the same ingredients (but skip spices) and make a bigger batch. This way you will not only save the dish but have leftovers for tomorrow.
