How can you make a food less hot (spicy)?

Question

I made it too hot (dropped too much cayenne peper in it). Is there any way to cut off the spicyness?

Answer 1

You can add honey to it to cut down the spiciness. I once made chili that was too hot to eat. I added honey and I couldn't taste any sweetness but it definitely took away the heat. You can also stir in sour cream or other dairy products to the individual servings but not the entire pot or else it will curdle.

Answer 2

There is no way to decrease the spiciness. However, there are things that can be done to decease the effect. Sour cream and yogurt help to counteract the heat in your body. If it is a soup or stew, then making another batch without the cayenne and mixing the two will dilute the pepper.

Answer 3

Adding an animal fat to a spicy dish will cool it down. Yoghurt is a good suggestion, but I tend to add a chunk of cream cheese or a bit of whipping cream into a soup or chowder which is getting a little hot to handle. Along the same lines, people suggest drinking milk to cool a hot tongue. That is where I got the idea from. Animal fat seems to help prevent the burning sensation, while plant fats carry the spice quite well...

Answer 4

You may have to double the recipe and omit the cayenne the second time around. Or, depending on what the recipe is, you can add tomatoes (chili?) I read Emily R's response and another good one would be sour cream. Just take it off the flame first, or it will "break".

Answer 5

Adding yoghurt or serving yoghurt on the side would work if it was chili. Try it, I don't know if it will work.

Btw, I suggest yoghurt because it (and milk, and probably most milk products) has something in it that dissolves/breaks up oil. The burning sensation of chili lingers because the chili oil attaches itself to your tongue and throat. When you drink water, it won't mix with or break up the oil, so it doesn't help. But the milk removes the chili oil.

Don't know about the animal fat theory, haven't heard that one before.

Answer 6

Adding yoghurt or serving yoghurt on the side would work if it was chili. Try it, I don't know if it will work.

Btw, I suggest yoghurt because it (and milk, and probably most milk products) has something in it that dissolves/breaks up oil. The burning sensation of chili lingers because the chili oil attaches itself to your tongue and throat. When you drink water, it won't mix with or break up the oil, so it doesn't help. But the milk removes the chili oil.

Don't know about the animal fat theory, haven't heard that one before.

Answer 7

Serve crackers and milk with the meal, and look at anyone who complains about the heat like they are a wimp because they can't take it.
Seriously, adding cooked rice will help, as will a little tiny bit of cornstarch, or some crushed crackers, but not very many.

Answer 8

as quickly as the spice is in, it is totally frustrating to tone it down. you could dilute it with in spite of replaced into used interior the unique recipe - fowl inventory, tomato sauce, in spite of - yet definitely you have have been given a warm dish on your arms. I found out from an indian pal that the terrific element to quench the fireplace isn't water, or milk, yet undeniable previous bread. It absorbs the nice and comfortable noticeably spiced oils out of your mouth and helps soak it up on your abdomen too. next time do no longer use or order lots of peppers!

Answer 9

Add some sugar, it will help cut the heat

Answer 10

Add Sugar, it will cut into it but it will of course make it sweet.