Heavy handed with the hot chile peppers? That's cool. Here are 5 flawless ways to neutralize the white-hot heat.
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Carl Hanson is a Senior Editor at Allrecipes who has been writing about food and wine for nearly 20 years. He enjoys creating content that informs, entertains, and assists busy home cooks get nourishing meals on the table for their families.
Updated on June 21, 2023
If you can't stand the heat, stay in the kitchen — and let's fix this thing by toning down the spiciness. Yes, it is possible to mellow the heat of a dish that turned out spicier than planned. It all comes down to incorporating ingredients that neutralize and balance spicy flavors. And you may just find that by the time you're finished, your modified recipe is even tastier than the original plan.
How to Make Food Less Spicy
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Go Nuts on It
For some dishes, such as stir-fries, curries, chilis, and stews, adding a scoop of peanut butter will help smother the flames. (Who knows, you might even end up liking the extra flavor and creamy texture.) Also try cashew or almond butter. Tahini is another option.
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Lengthen and Un-strengthen
If you have more of the recipe's ingredients on hand, toss 'em in. Or improvise, and add an additional ingredient that will play well with the recipe while neutralizing the spiciness. Good candidates might include broth, canned beans, potatoes, tomatoes, corn, avocados, coconut milk, and cooked rice.
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Do the Dairy
Now here's some news you can use. Turns out, the fiery chemical in hot chilis, capsaicin, likes to bind itself onto a compound in milk, which neutralizes the burn. Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top.
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Sweet Defeats Heat
Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.
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Add Some Acid
Add a squeeze of lemon or lime. Bonus Benefit: A little lemon juice can also brighten up flavors. If it's a tomato-based sauce, adding more tomato sauce can help. Also effective, a dash of vinegar.
Related:
- The Best Recipes with Spicy Harissa Sauce
- Our Favorite Sweet and Spicy Main Dish Recipes
- Spicy Korean Recipes That Showcase Gochujang Chile Paste
Plus, check out our collections of Chile Pepper Recipes — and don't miss some of our Spiciest Appetizers.
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I'm a seasoned culinary enthusiast with a profound understanding of various cooking techniques, flavor profiles, and the intricate art of balancing ingredients. Having explored the world of food for years, I've developed a keen palate and a comprehensive knowledge of how different elements interact to create delightful dishes. My expertise extends to handling spices, and I've encountered my fair share of culinary challenges, including the dilemma of dealing with excessively spicy dishes.
In the article by Carl Hanson, the author provides valuable insights into toning down the spiciness of a dish gone awry. The suggestions are not mere conjectures but rooted in a deep understanding of the chemical properties of capsaicin, the compound responsible for the heat in chile peppers. Let's delve into the concepts presented:
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Go Nuts on It:
- The addition of peanut butter, cashew butter, almond butter, or tahini to dishes like stir-fries, curries, chilis, and stews is suggested. This technique works because the fats in the nut butters help counteract the heat.
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Lengthen and Un-strengthen:
- The idea here is to dilute the spiciness by adding more of the recipe's non-spicy ingredients. This could include ingredients like broth, canned beans, potatoes, tomatoes, corn, avocados, coconut milk, and cooked rice.
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Do the Dairy:
- Dairy products, especially full-fat options like sour cream, creme fraiche, or yogurt, can help neutralize the burn of capsaicin. The chemical in hot chilis binds to a compound in milk, providing relief from the heat. Cheese is also recommended for tomato sauces and stews that do not incorporate dairy.
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Sweet Defeats Heat:
- The addition of sweetness, whether in the form of sugar, honey, or sweet ketchup, is suggested. The sweet elements help balance out the spiciness in the dish.
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Add Some Acid:
- Acidic ingredients like lemon or lime juice, additional tomato sauce, or a dash of vinegar are recommended. Lemon juice not only helps neutralize the spiciness but also adds brightness to the flavors.
These techniques are not only practical but are backed by the science of flavor interactions. The article not only provides solutions but also explains why these methods work, showcasing a level of culinary expertise that stems from a genuine understanding of the ingredients and their reactions. The tips provided by Carl Hanson are not arbitrary; they are the result of years of experience and a deep passion for helping home cooks navigate the intricacies of the kitchen.
